Friday, January 29, 2021

Perfect Pie Crust

Making homemade pie crust can be a little intimidating. It can be too dry, too sticky, too hard, or just impossible to roll! After lots of trials and errors, I have found my favorite pie crust recipe to share along with a few tips and tricks.

Whisk dry ingredients together.

Mix in butter and shortening with your fingers. It's best to have different sizes of butter/shortening pieces. (Pea size, marble size, you get the idea)!

After adding some ice cold water, you will have a dough. Divide into two disks, wrap tightly, and refrigerate for at least 30 minutes or several hours. (I've been known to keep one in the fridge for days).

When you are ready to make the pie, roll out crust on a lightly floured surface.

Tip: when you are ready to transfer dough to pie plate, roll dough on to your rolling pin then unroll on to your plate.  Works like a charm!

Crust should hang over pie plate. Trim excess with knife or scissors.

Tip: roll out extra dough, sprinkle with cinnamon/sugar and bake until golden. It's a yummy snack!

To finish off the edges, press your index finger (of your right hand) into crust while taking your index and middle fingers (of our left hand) and pinching around right finger. (Does that make sense at all)!?

Pressing a fork around the edges will also give you a nice finished look.

Fill with your favorite pie filling and enjoy!

Favorite Pie Crust Recipe (makes double crust)

2  1/2 C. unbleached - all purpose flour

1  1/4 tsp. salt

2 tsp. easy roll dough improver***

1/4 C. shortening (I like butter flavor Crisco)

10 Tbs. very cold unsalted butter

6-10 Tbs. ice water

***This product is from King Arthur Flour and I love it! It is a game changer.


Whisk together flour, salt, and dough improver.

Add shortening and mix until it becomes crumbly.

Cut the butter into small cubes.

Add butter to flour mix and work roughly with your fingers or pastry cutter. Don't be too thorough - mixture should be uneven. (See above picture).

Add 4 Tbs. of cold water and mix.

Add enough additional water until you have a cohesive dough. It should hold together in your hands.

Divide the dough in half, smooth into two disks and wrap individually in plastic wrap. Dough may appear cracked...that is fine.

Refrigerate for at least 30 minutes. (You can even freeze for two months).

When ready, let crust warm a little and roll out on lightly floured surface. 

Measure the size of your pie plate and roll out accordingly. See tips above for rolling out and placing on plate. (The big chunks of butter you see are a very good thing)!

If making a double crust pie, place filling in first crust and place second on top. Crimp edges together and cut slits on top. Brush with milk and sprinkle with sugar.

Pop it in the oven and smile. Do a little happy dance. Relish in the fact that YOU just made a perfect pie crust!

(Recipe adapted from King Arthur Flour)