Name: Perfect Pie Crust
Prep time: 15 min
Total time: 15 min
Ingredients: 2½ cups all purpose flour; ¼ tsp salt; 3 tbsp sugar; 12 tbsp butter (COLD, cut into cubes); 4 tbsp vegetable shortening (cut into cubes); ¼ cup ice cold water (up to ½ cup)

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I’ve spent quite some time trying to make the Perfect Pie Crust and this one is it!

So what constitutes a really delicious pie crust? I suppose it’s matter of opinion, but to me, I like one that’s flakey, buttery and of course – easy to make!

The Perfect Pie Crust Recipe

Pie crust is actually really easy to make, and also fairly inexpensive.

But there are a few key things to keep in mind when making your own crust, and I’m going to share them with you!

Different Ways to Make Pie Crust:

By hand
With a pastry cutter
Using a food processor

My preferred method is with a food processor. I like this method because you’re working with butter, and the more you handle the butter/dough, the less flakey the final results will be.

Once you’ve combined your butter and flour to make a course, sand-like mixture you’re going to add some ice cold water into the mix.

Again, you’re trying to keep things nice and chilled, which will give you that nice and flakey crust!

The amount of water needed may vary based on your surrounding climate.

It’s best to start out with just 1/4 cup and add more if needed.

What Should My Pie Dough Look Like When It’s Ready?

If you’re using the food processor, the dough comes together in a matter of seconds! Swoon!
If you’re cutting the dough by hand or with a pastry cutter, it could take a few minutes to get the dough to the right consistency.
You’re looking for a soft play-doh texture.

Place your dough on a lightly floured surface and quickly form it into a ball.

Separate the ball into two equal parts and then shape those balls into flat discs.

Wrap your discs in plastic wrap and then place in the fridge for at least 30 minutes to chill and firm up a bit.

If you’re using your dough right after that 30 minutes you’re good to start rolling. If you’re saving your dough for a later time, you’ll want to just make sure you let your dough sit on the counter for about 10-15 minutes before rolling it out.

How To Bake Pie Crust:

When you’re ready to make your pie pull out the dough and let it rest for 10-15 minutes at room temperature before placing on a lightly floured surface.
Roll out to a thin sheet about 12 inches in diameter.
Carefully place the dough into a 9 inch pie pan.
Bake according to the recipe’s instructions.

This recipe calls for mostly butter with the addition of a few tablespoons of shortening. I have an ALL BUTTER recipe as well, that works just as great.

Personally, between the two, I find that the added shortening helps with that flakey crust just a little more.

How to Prevent Soggy Bottom Pie Crust:

Lightly prick the bottom of the pie crust with a fork, line with foil or parchment paper and fill with dried beans, uncooked rice or pie weights.
Bake the pie crust at 425 degrees F. for just 10 to 15 minutes, until the dough looks more set, not shiny or too much browning. It’ll have more of a matte finish to it.
For fruit filled pies that will be baked – beat an egg white and lightly brush the pie crust after it’s been par-baked and then pop it back in the oven (without foil or parchment), for just a minute or two until the egg whites have set.

This pie dough is perfect for Pumpkin Pie, Raspberry Pie or even making Mini Shepherd’s Pot Pies!

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