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.
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.