Pie Crust Recipe

This recipe for pie crust is both buttery and flaky, and very simple to make. If you’ve ever struggled to make pie crust, then this recipe is for you! Your pie crust will come out perfectly delicious every single time, and all you need is a few pantry staples to do it.

The foundation of any good pie recipe is undeniably a great pie crust. One of my all-time favorite desserts is pie, especially apple, strawberry, and peach cobbler. There’s just something about a flaky pie crust that always leaves me wanting more! But my love for pies doesn’t stop there. I also enjoy using pie crust to make savory dishes like chicken pot pie, crawfish pie, and my personal favorite, Quiche Lorraine. I can’t get enough of that delicious crust whether sweet or savory!

RECIPES TO MAKE WITH PIE CRUST

The possibilities of what you can do with a flaky and buttery pie crust are endless. If you need some inspiration, try these:

• How To Make Peach Cobbler
• Best Easy Homemade Sweet Potato Pie
• Diner-Style Strawberry Pie With Sauce 2 Ways

CAN YOU MAKE PIE DOUGH BY HAND?

Yes! As a matter of fact, many bakers prefer to make pie dough by hand to not overwork the dough. If you are making the dough by hand, you will need a bowl and a pastry blender. If you don’t have a pastry blender, don’t worry! Two forks will do the same job! To make the dough by hand cut the cold butter and lard into the flour mixture until pea-sized crumbles begin to form. Then gradually add the ice-cold water until the dough comes together.

BLIND BAKING THE PIE DOUGH

There are many recipes including Apple Pie, Sweet Potato Pie, and Pecan Pie that call for blind baking, also known as par-baking, the pie dough. To blind-bake pie dough roll your dough out into your pie dish, then pierce it with a fork before adding your pie weights to the chilled dough. Preheat the oven to 425° and add the pie crust. Allow the pie crust to bake in the oven for about 15 to 20 minutes or until the crust begins to brown, but is still pale. Remove the pie crust from the oven and allow it to cool before filling it and/or returning it to the oven.

FULLY BLIND BAKING PIE DOUGH

To fully blind-bake the pie crust for pies such as Strawberry Pie, Lemon Meringue Pie, or other fruit fillings or custards, preheat the oven to 425° F. Roll out the pie dough onto a 9-inch pie pan and crimp the edges. Using a fork, poke holes all over the bottom of the pan. Line the pie shell with parchment paper or foil, and then fill the shell with pie weights or beans. Place the crust in the oven and bake for about 15 to 20 minutes or until the crust begins to brown, but is still pale. Remove the pie shell from the oven, remove the parchment, pie weights, or beans, and return to the oven for another 5-10 minutes. The crust is done once it is brown and crisp.

PIE CRUST INGREDIENTS

All-purpose Flour – You want to make sure that you use low-gluten flour for pie crust. All-purpose flour is the perfect choice for a pie crust recipe that guarantees tender, flaky pie crust results.

Butter – Cold, unsalted butter should be pre-chopped into pieces and refrigerated until ready to use, a trick learned in culinary school.

Lard or Shortening – I personally prefer to use lard in my pie crust recipes. Lard has a neutral flavor and helps to create a flaky crust. It’s important to note that lard is made from pig fat. However, if you prefer not to use lard, you can substitute it with vegetable shortening.

Sugar – a little granulated sugar or cane sugar

Salt – only a little salt is needed

Ice water –

HOW TO MAKE PIE CRUST

1. Pulse The Flour: In the bowl of a food processor, add the flour sugar, and salt. Pulse a few times to combine.
2. Add the butter and lard: Add the butter and the lard to the bowl, pulsing the mixture until it is crumbly and resembles cornmeal.
3. Add the water: Gradually drizzle in the ice-cold water and pulse just until the mixture comes together.
4. Adjust if needed: The dough should easily come together when gently squeezed in your hand. If the dough is too sticky, add more flour. If the dough is too crumbly, add more cold water if needed.
5. Form The Dough: Form the dough into a ball then cut it in half. Gently press down on each dough half to form disks. Wrap the dough in plastic wrap and refrigerate for 2 to 24 hours.

PIE CRUST TIPS

1. Use Cold Ingredients: I can’t tell you enough how important is to start with cold ingredients. I pre-chop my butter into pieces and place my butter and my lard into the refrigerator until I am ready to make the pie dough. This not only ensures that my butter and lard remain cold, but that my crust will be flaky and delicious.
2. Try Not To Overwork the dough: If you can help it, you want to try not to overwork your pie dough. Overworking the dough will result in a tough pie dough. 
3. Gradually add in the ice water:  Add in a little ice water at a time until the pie dough comes together. Incorporating too much water will result in tough pie dough.
4. Resting time is key: Allowing your pie dough to have enough time to rest in the refrigerator will ensure that your pie dough will not shrink while baking in the oven. I would even advise you to pop your pie back in the fridge after assembly for about 15 minutes for best results.

Still hungry for more? Check out these delicious recipes:

• How To Make Peach Cobbler
• Easy No Churn Strawberry Shortcake Ice Cream
• Best Easy Homemade Sweet Potato Pie

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