Pie. It’s one of the most simple and delicious desserts that seems more complex that it really is. Are you ready to take the guess work out of pie crust?
I’ve been making pies for years.
I recall the first pie I ever made, it was a GLORIOUS Banana Cream Pie, I was young and trying to impress someone.
It worked 🙂
There is something impressive about a homemade pie,
so wether you are making a pie to impress, or just to enjoy.
This post will help you get a perfect pie crust in minutes.
Really!
In a food processor add the flour, salt, butter and shortening.
Pulse it until it’s blended and looks crumbly.
while it’s processing pour in the water and keep mixing until the dough comes together and pulls away from the side all on it’s own.
This recipe will make 2 nine inch pie crusts. Cut the dough in half and roll out one crust at a time on a lightly floured surface. Roll the dough from the center out to the edges until it’s between 1/8″-1/4″ thick.
Place the dough into the pie plate (the larger and deeper the pie plate the more crust you will need. Be sure to measure your pie plate. I have many that are 10 inches by over two inches deep, they definitely need more crust.
Cut off the excess dough so that it’s even all around the pie plate.
Fold the cut edge under the rim of the pie plate to form a thicker edge.
Press the edge between your thumb and two fingers, or use two hands and use one knuckle on one hand and to on the other to flute the edge of the pie crust.
- 2 cups flour
- ½ teaspoon salt
- ¾ cup cold unsalted butter
- 3 tablespoons shortening
- ¼ cup ice cold water
- Place the flour, salt, butter, shortening into the food processor and pulse until it forms a crumbly mixture.
- Pour water into the chamber on top of the food processor as it's moving.
- Stop the food processor as soon as the dough pulls away from the side.
- Lightly flour your work surface, pour the dough onto your work surface and roll gently into a ball.
- Cut the ball in two.
- Roll each ball as minimally as possible to prevent the dough from becoming tough and not flaky.
- For two balls of dough and roll each out from the center of the ball of dough to the edges until it's between ⅛"-1/4"
- place the dough into the pie plate and cut the excess dough off and flute the edge.
- Bake crust according to the pie recipe you are making.
- If you want to bake a "blind" pie crust, press a fork into the sides and bottom of the dough so it does not puff up as it bakes.
- Bake at 375 degrees for 15 minutes. If you are going to bake it again.
- If you want a golden pie crust for a pudding pie, then bake it at 400 degrees for 10-12 minutes or until golden.
- Apple pies don't need to be baked ahead of time, they bake for quite some time so just fill the pie crust and bake, or top with a second crust and bake.
- Oh, how I love pie!
Take a look at my Mason Jar Lid Mini Pies here, perfect for individual desserts! This recipe makes 12 mini pies.
Maureen | Orgasmic Chef says
That looks gorgeous! I’ve been using the Serious Eat’s science of pie recipe made in the food processor and it’s been working but it’s a teensy bit more effort than this. I’ll try yours today. I have the butter all chopped up!
Diane says
I hope you like it, I made four this week, and knew I needed to blog it. I have many varieties of pie crusts, some I like for specific pies, this is an all purpose pie curst, soft but not floppy all butter tends to be fussier especially since I live where it’s warmer 🙂
sue/the view from great island says
Beautiful post — I always make my pie crust in a food processor but my crimped edges NEVER look as good as yours!
Betty says
I’ll definitely have to try this procedure. You make it look so easy.
Jen says
i have been a baker for over 20 years and have yet to perfect a pie crust. I will give this a try, if it doesn’t work I will go back to using premade pie crusts. It frustrates me because my baked goods are always a rave wherever I take them but I can’t master a simple pie crust. I’ve tried a variety of recipes and different rolling pins and just can’t pull it off. Ugh!
Shari says
Hi Diane. I love your recipes 🙂 I need to serve a dairy free dinner. Can I substitute margarine for butter? I know Fleishman’s brand is dairy free.
Diane says
I’ve never used it, but it’s worth a try. I’d love to hear how it turns out. I have an all shortening recipe for pie crust that is great too. Here is a link to that recipe https://www.createdby-diane.com/2014/09/stuffed-apple-pie.html
Samantha says
Is that 3/4 cup butter or ?????
Diane says
yes it is 3/4 cup butter, sorry I had an extra / in there and didn’t realize my typo, I adjusted the recipe to reflect the change
Donna says
Hi Diane,
I would like to make a lot of the mini pie crust for a reception dinner. Would just the baked pie crust freeze well?
Diane says
Yes, baked pie crust freezes well. Be sure to thaw them unwrapped so any moisture that collects while freezing won’t soak into pie crust as it’s being thawed.
Judy says
Self rising or All purpose flour?
Diane says
all purpose flour
Valerie Hicks says
Hi, love your recipes but I have a query- what do you use / call Shortening in this recipe please? Many thanks for your precious time. 🤗
Diane says
Shortening is the product, Crisco is a brand name of shortening. It’s a solid form of fat. Not sure if it’s a regional barrier. Vegetable shortening is what you will be looking for. I searched for New Zealand equivalent from looking at your email address. Some recommend kremelta, which is coconut derived. I would suggest you search for Vegetable solid shortening and ask what others use in your area.
Buy Food Processors Online says
I love to try this recipe. I hope it will taste good like yours. Thanks for sharing the details here!
Tracy says
I love pie and love this great easy way to make the crust, thanks!