Perfect Pie Crust Recipe & Tutorial
Making pie crust is easy with this step by step tutorial. The result is a perfect crust every time. Perfect pies start with a perfect pie crust. I used to be intimidated by pie. Pie crust should be flaky and tender and never tough. And there are so many pie crust recipes out there. Some call for shortening and others butter. For me, the perfect pie crust takes both butter and shortening, in a 1:1 ratio.
I have tried all different recipes and combinations to see which one turned out the flakiest and the tenderest. This recipe is the one I liked best. It is a combination of shortening and butter, so you get the best qualities of both.
Pie crust is really pretty easy to make. The trick is to remember to be gentle and to handle it as little as possible. Overworking the dough and handling it too much will make for a very tough crust. Here I’m going to share with you my pie crust recipe and tutorial for fool proof flaky and tender pie crust every time. Click this link if you prefer a video tutorial.
How to Make Pie Crust
Step 1
Combine shortening, butter, flour and pinch of salt in a deep bowl.
Step 2
Using a pastry cutter (don’t use your hands, as their warmth will soften the butter/shortening too much), combine the ingredients until little pebbles form.
Step 3
The water needs to be cold. I put some water in a cup and then fill it with ice cubes. You don’t need much water. I can’t tell you the exact amount because it will vary according to the day, the weather, etc. I just splash a small amount into the bowl and then use a fork to start “fluffing” the dough until it starts to hold together.
Note: Do not pour a bunch of water into the bowl. Add it teaspoon by teaspoon just until the dough holds together. Use your hands to form it into a ball. The dough should be soft and moist, but not wet.
Step 4
Divide dough into two balls. While working with one keep the other covered so it doesn’t dry out. Or if you only need one pie crust, you can freeze the second piece for later. If the dough has gotten warm, wrap it in plastic wrap and chill it for 30 minutes or so to make it easier to work with. When ready to work with it, place the dough you are using on a layer of parchment paper (ideally, compostable) and flatten it.
Step 5
Using a rolling pin, roll the dough out into a circle. If you are using a 9 inch pie plate make sure your circle is bigger than 9 inches. Use flour to keep the dough from sticking to the rolling pin.
Step 6
Lift up the parchment paper and flip the pie crust over and into the pie pan. Remove parchment paper and press the dough into pie pan.
Step 7
Using your fingers, form an edge around the pie and then if you are not using a top crust, flute the edge of the crust.
Step 8
Cover the pie with foil or plastic wrap paper (ideally, compostable). Put covered pie in the freezer for about 30 minutes to allow the pastry to firm up a bit and to prevent shrinkage while baking.
Step 9
Then, depending on the type of pie you are making you may fill the pie or bake the crust first. For some pies, one must first blind-bake the crust.
How to Make Perfect Pie Crust
Prep: 13 mins
Cook: 12 mins
Total: 25 mins
Yield: 24 servings
Ingredients
- 2½ cups all purpose flour
- ½ cup butter
- ½ cup shortening (for a savory crust, substitute shortening with leftover bacon fat)
- pinch of salt
- ice cold water add teaspoon by teaspoon until right consistency has formed
Directions
- Place flour, salt, butter and shortening in bowl.
- Use a pastry cutter to combine ingredients until small pebbles form
- Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.
- Do not over handle the dough. Dough should be soft, moist but not wet.
- Divide dough in half.
- Place ball of dough onto parchment paper and flatten. Place another piece of parchment paper over the top and roll out the pastry into a circle. If your pie pan is 9 inch make sure your circle is bigger than 9 inches so you have enough for the edging..
- Remove the top layer of parchment paper and place pastry into pie dish. Remove other piece of parchment paper and press pastry into pan. Use your fingers to crimp the edge of the crust.
- Freeze for 30 minutes to firm up the pastry. This helps prevent pastry from shrinking during baking.
- Prick the bottom of crust to prevent bubbling during baking.
- If pie calls for a baked crust bake at 400 degrees. For the first 10-12 minutes keep the edges of pie covered with foil and then remove for the last 15 minutes. Bake until golden brown.
- Recipe makes two 9″ pie crusts.
See below for nutrition information.
Video Tutorial
How to Blind Bake a Pie Crust
Blind baking is the process of baking a pie crust without the filling. Baking blind is done for cream pies where the filling will not be baked. It is also used for pies and quiches when the filling has a shorter bake time than the crust. Blind baking is also used to keep a pie crust from becoming soggy due to a wet filling. It is also called pre-baking.
There are a couple different methods for blind baking a pie crust.
Method 1
- After placing pie crust in pie plate, freeze for 30 minutes.
- Remove from refrigerator and line your pie crust with parchment paper. Fill with pie weights which are ceramic or metal beads. You can also use rice or dried beans. Remove the weights and paper after. Bake at 425 degrees F for 12-15 minutes and then remove weights and paper, the crust will just beginning to turn golden brown. Bake for an additional 5-10 minutes or until crust is totally golden brown
Method 2
- An easier method is to pierce the crust with a fork to produce small holes after freezing for 30 minutes. The holes will allow steam to escape and prevent crust from bubbling up. Bake at 425 degrees F for 15-20 minutes or until crust is golden brown.
Nutrition Facts
| Calories: | 119kcal | (6%) |
| Carbohydrates: | 9g | (3%) |
| Protein: | 1g | (2%) |
| Fat: | 8g | (12%) |
| Saturated Fat: | 3g | (19%) |
| Cholesterol: | 10mg | (3%) |
| Sodium: | 34mg | |
| Potassium: | 13mg | |
| Vitamin A: | 120IU | (2%) |
| Calcium: | 3mg | |
| Iron: | 0.6mg | (3%) |
This pie crust recipe can be made…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
Source and photo credits:
Perfect Pie Crust Recipe And Tutorial
by: Leigh Anne Wilkes, posted: 7/15/18, updated: 8/11/20
https://www.yourhomebasedmom.com/perfect-pie-crust-recipe/