Menu Enter a recipe name, ingredient, keyword...

Pie: Master Pie Crust

By

Butter gives this forgiving crust its rich flavor, while shortening ensures supremely flaky results.

Google Ads
Rate this recipe 4.6/5 (28 Votes)
Pie: Master Pie Crust 1 Picture

Ingredients

  • 3 1/2 cups all purpose flour
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
  • 1/4 cup vegetable shortening
  • 1 tablespoon plus 1 tsp. sugar
  • 1 tablespoon kosher salt

Details

Adapted from bonappetit.com

Preparation

Step 1

Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.

Review this recipe