My Favorite Pie Crust Recipes

EASY PIE CRUST

Steps:

• To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
• Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
• Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
• To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
• Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
• Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

MY FAVORITE PIE CRUST RECIPE

Steps:

• Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Process for 5 seconds to blend.
• Add the butter and shortening. Pulse until you have coarse crumbs with lots of pea-sized clumps of butter and shortening within, 15 to 20 one-second pulses.
• Add the water and pulse until the mixture is just evenly moistened and very crumbly, 7 to 10 one-second pulses.
• Dump the crumbly dough out onto a work surface and gather it into a ball.
• Pat the dough into a 5-inch disc and wrap it in plastic wrap. Refrigerate for at least 45 minutes or up to 3 days to rest.
• Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don't overwork it; you want it just supple enough to roll).
• Roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle.
• Fold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan.
• Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up.
• Trim the edges to ½-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the refrigerator for at least 30 minutes, and then proceed with your pie recipe.
• If your crust requires blind baking: Preheat the oven to 375°F. Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 15 to 20 minutes, or until the crust is pale and partially cooked. Remove the parchment and dried beans/pie weights and proceed with your pie recipe.
• Freezer-Friendly Instructions: The pie crust dough can be frozen for up to 3 months after you've formed it into a disc. Wrap it tightly in a layer of plastic wrap and a layer of foil. Before using, thaw the dough in the fridge overnight and then proceed with the recipe.

MY FAVORITE PIE CRUST

Steps:

• Set out the solid margarine stick for a while on the kitchen counter to soften it.
• Mix flour, salt,and margarine with one hand in small bowl-1 1/2 quart size. You do not want the mixture to get too warm. Use your other hand to hold bowl or use 2 knives which is what I do.
• Mix until you have pea-sized pebbles.
• Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
• Remove bowl from refrigerator; add 1 tablespoon of icy cold water. Add more if you need to.
• Mix with one hand until mixture sticks together in a ball. Use other hand only to hold the bowl.
• Put additional flour onto counter and rolling pin.
• Roll dough into a circle for your pie.

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

MY FAVORITE PIE CRUST

Steps:

• Blend first three ingredients with a pastry blender.
• Mix vinegar with water.
• Add to rest of ingredients with pastry blender until blended.
• Refrigerate for a couple hours to make it roll easier.

FAVORITE PIE CRUST

Steps:

• Measure flour, sugar, salt and baking powder into a large bowl.
• Cut in lard until the size of tiny peas.
• Break egg into measuring cup and beat with a fork.
• Add vinegar and pour in enough water to measure 1 cup.
• Pour a little at a time over flour mixture, tossing and stirring with fork until all liquid is absorbed. You may not always need all of it.
• Shape pastry into a ball.
• Divide into 4 flat patties.
• Wrap and refrigerate.
• Wrap and refrigerate.
• Use with your favorite filling recipe.

MY FAVORITE PIE CRUST

Steps:

• Whisk together all of the dry ingredients, reserving a few tablespoons of the flour. Work in the shortening, mixing until the mixture is the texture of sand and all the flour particles are coated. Now cut in the butter, but do not completely Incorporate it. You want small pea sized dots of butter, this will add flakiness.
• Sprinkle the vinegar and ice water over the dough while tossing with a fork. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough. Flatten the dough into a disk and wrap the two disks in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
• When you're "ready to roll," remove the dough from the fridge. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling. If you've made the dough with all vegetable shortening, you'll be able to work with it directly from the refrigerator. A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it's refrigerated.
• Roll the dough to the size needed (about 13" for a 9" pie). Fill and bake as directed in your recipe.