Y'all! When I tell you this is my go-to pie crust recipe... THIS IS MY GO TO PIE CRUST RECIPE! I use this base for every pie I've made; because it is just, that. dang. good. (period.)
I have used this recipe for chicken pot pie, summer berry pies, and of course, the infamous pumpkin pie. This recipe will be enough dough for a complete pie (two pieces). You can easily double or half this recipe to adjust to your needs. I always just make the full recipe, because I can always find something to make with the "extra" dough. Especially fun little hand pies...
So lets get to it! Please don't ever use store bought pie crusts after you give this a try, because it is so easy to make and it literally tastes SOOO much better!
Just look at that flaky, buttery, layered goodness... 😍
Gather your ingredients and watch the magic happen! You will need all-purpose flour, sugar, salt, unsalted butter and shortening.
Now, when it comes to baking, the better your ingredients the better the quality of your product. I didn't have top of the line pantry items available, but it still tastes amazing. Just a side note to consider, especially for cake making. Look for King Arthur, Dixie, etc. Basically the name brand options will give you a higher quality, more rich result.
Whisk together the flour, salt, and sugar before adding in your butter and shortening cubes. If you'd like to sift your flour, it will add an extra bit of airy-ness to the dough, but using a whisk is sufficient.
Cut off about 1 inch cubes of your butter and shortening and "dot" it around the bowl to make it easier to combine. I use a pastry cutter that I LOVE, but you could also use a fork to combine all ingredients.
Make sure the butter and shortening are very, very cold. Some bakers like to freeze them, but I just use them straight from the fridge. Avoid touching with your hands as much as possible as the warmth from your hands will begin to melt them and completely change the consistency of the dough.
The year I started stocking my cooking tools and baking accessories, I was determined to find a pastry cutter. For some reason, it was extremely hard to find one. FINALLY, I was able to track one down at Williams Sonoma. You can find it here:
You want to cut through the "dough" until you get about pea sized dots of butter and shortening. Again, make sure to keep it cold and avoid touching it until the very end when you combine with your hands to make sure the "feel" of the dough is right. (Not too dry, not too sticky.)
Once you cut through the butter and shortening, very slowly add your ice cold water and begin to combine. You can do it tablespoon by tablespoon, but I find this to be pretty time consuming. I typically pour it in about 4 separate times, mixing between each pour, and then use my hands to see if I need to add just a touch more water or flour.
Use a rubber spatula to allow for easier combining of the dough and to help with scraping the sticky sides of the bowl. You don't want to miss any chunks of this deliciousness.
Once it seems to be almost completely combined, use your hands to kneed and squeeze the dough to get rid of any dry areas. Shape it into a ball and then cut it in half to wrap and chill in the fridge.
This picture needs to be shown again, just because it really amplifies how DELICIOUS your new favorite pie crust recipe is. The little chunks of butter and shortening are going to melt in the oven and create a beautiful flavorful crust. The shortening will provide structure yet keep each bite tender. Plus, the layers from combining gently will keep it airy and light, giving you that lovely flaky-ness without being dry.
Grab some plastic cling wrap and wrap your two halves of dough. Chill in the fridge for at least an hour (2 hours plus is preferred) before you roll it out and bake your pie. You can make this pie crust in advance. If wrapped well, you can store it in the refrigerator for 3 days or wrap it and put it in a freezer bag for up to three months.
After your dough has chilled you can roll it out and make whatever kind of pie you want!
Let me know if you try this recipe and if its the best pie crust you've ever tasted! It truly is a family favorite. Don't forget to save this blog so that you can use it year after year. ❤
The Perfect From Scratch Pie Crust:
2 1/2 cups (315 grams) all-purpose flour (spooned and leveled)
2 tablespoons sugar
1 teaspoon salt
1/2 cup (115 grams) cold unsalted butter cubed
1/2 cup (95 grams) cold vegetable shortening cubed
1/2 cup (120 ml) ice water
This recipe can be used for fully or partially baked pie crust recipes. To blind bake your pie crust, gently push it into a sprayed pie dish and use a fork to "prick" holes in the bottom to prevent bubbling. Place some parchment paper on top of the dough in the dish and weigh it down with pie weights, dry beans or dry rice. Bake at 375-400 degrees for 10-15 minutes; depending on the type of pie being made and your preference of doneness.
Comments