How To Make The Perfect Pie Crust
A step-by-step guide to making the perfect pie crust recipe.
Making homemade pie crust might seem like a lot of work but it’s actually super easy to make. In my opinion, the crust is the main part of the pie.
Good Crust = Good Pie
At least that’s how I determine if it’s a good pie or not. 🙂
So here is a step-by-step guide on how to make the perfect and the best tasting pie crust.
STEP 1: Put flour, sugar, and salt in a food processor.
STEP 2: Add the COLD butter and COLD vegetable shortening. Cut cold butter into 18 pieces. Pulse until mixture becomes coarse, about 10-12 pulses.
STEP 3: Sprinkle 1/3 cup of COLD water over the mixture and pulse until the dough starts to come together, about 8-10 pulses. If the mixture seems dry, add more water about 1 teaspoon. DO NOT OVER PULSE THE DOUGH!
STEP 4: Turn the dough out onto a clean work surface, and gather it into a circle and flatten slightly. Divide dough in half.
STEP 5: Wrap pie crust doughs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. You can also freeze it for up to 2 weeks.
STEP 6: On a lightly floured surface with a lightly floured rolling pin, roll the dough into 12 inch circle; about 1/8-inch thick.
STEP 7: Carefully place pie crust dough onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
STEP 8: And that’s it, continue with your pie recipe instructions! 🙂
And now that you know how to make the perfect pie crust, you need to try my Apple Pecan Pie!
Ingredients
- 3 â…“ cup all-purpose flour
- 3 Tablespoons granulated sugar
- ½ teaspoon salt
- 9 ounces cold, unsalted butter, cut into 18 pieces, 1 cup plus 2 Tablespoons
- 3 Tablespoons cold vegetable shortening, cut into 3 pieces
Instructions
- Put flour, sugar, and salt in a food processor.
- Add the COLD butter and COLD vegetable shortening. Cut cold butter into 18 pieces. Pulse until mixture becomes coarse, about 10-12 pulses.
- Sprinkle 1/3 cup of COLD water over the mixture and pulse until the dough starts to come together, about 8-10 pulses. If the mixture seems dry, add more water about 1 teaspoon. DO NOT OVER PULSE THE DOUGH!
- Turn the dough out onto a clean work surface, and gather it into a circle and flatten slightly. Divide dough in half.
- Wrap pie crust doughs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. You can also freeze it for up to 2 weeks.
- On a lightly floured surface with a lightly floured rolling pin, roll the dough into 12 inch circle; about 1/8-inch thick.
- Carefully place pie crust dough onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
- And that's it, continue with your pie recipe instructions! 🙂
Notes
- If you only need one pie crust, you can half this recipe.