How To Make The Perfect Pie Crust

A step-by-step guide to making the perfect pie crust recipe.

How To Make The Perfect Pie Crust

Making homemade pie crust might seem like a lot of work but it’s actually super easy to make. In my opinion,Ā 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. šŸ™‚

So here is a step-by-step guide on how toĀ make the perfect and the best tasting pie crust.

STEP 1: PutĀ 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. DivideĀ dough in half.

STEP 5: Wrap pie crust doughs inĀ plastic wrap and refrigerate for at least 1Ā 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:Ā And that’s it, continue with your pie recipe instructions! šŸ™‚

How To Make The Perfect Pie Crust

And now that you know how to make the perfect pie crust, here are some delicious Pie Recipes

Pie Crust

Yield: 2 Pie Crusts

Prep Time: 1 hour 15 minutes (includes chilling time)

Total Time: 1 hour/overnight

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Ingredients:

  • 3 1/3 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 9 ounces (1 cup plus 2 Tablespoons)Ā cold, unsalted butter, cut into 18 pieces
  • 3 Tablespoons cold vegetable shortening, cut into 3 pieces

Directions:

STEP 1: PutĀ 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. DivideĀ dough in half.

STEP 5: Wrap pie crust doughs inĀ plastic wrap and refrigerate for at least 1Ā 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:Ā And that's it, continue with your pie recipe instructions! šŸ™‚

**If you only need one pie crust, you can half this recipe.

Baking Tools I Used To Make This Pie Crust Recipe: