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Monday, July 15, 2024

Straightforward Pie Crust Recipe – Tender & Flaky

This Straightforward Pie Crust Recipe is made in a meals processor that pulses it to the right consistency for a young crust. The mixture of butter and shortening is the best method to assure great taste together with flakiness.

Do-it-yourself Pie Crust could sound daunting, however you may simply grasp the method and it’s so significantly better than any grocery retailer crust!

Perfect Apple Pie with a lattice crust in a ceramic pie plate.

Why You Should Make

  • Utilizing a meals processor minimizes the mess as all the blending is completed contained within the equipment.
  • The mixture of shortening and butter gives taste, texture, and malleability.
  • It may be utilized in each candy and savory recipes from fruit pies to quiches. The small quantity of sugar might be omitted in savory recipes if desired.
Pie Crust Ingredients with labels on a sheet pan.

Ingredient Notes

  • Kitchen Staples – All-purpose Flour, Salt
  • Sugar – Only a contact; could omit if utilizing the crust for a savory pie or quiche.
  • Butter – Chilly and cubed. Chilled butter will produce steam serving to to create a flaky crust.
  • Shortening (or Lard) – Chilly and Cubed. If you wish to use lard, search for leaf lard which is the very best for pie crusts. You could find it at Moody’s Butcher Outlets within the Indianapolis space.
  • Ice Water – The quantity used will differ relying on humidity, and so forth. You need simply sufficient to carry the components collectively.
Slice of Spinach Mushroom Quiche on a small white plate.

Recipe Ideas

  • PRO-Tip: Use each butter and shortening (or lard). The butter gives scrumptious taste and the shortening makes the dough simpler to roll and form.
  • PRO-Tip: Ensure the butter is chilly. Put the measured quantity of shortening within the freezer whereas prepping the opposite components so it’s chilly, too.
  • Maintaining the dough cool means the butter will keep chilled. Because the pie crust bakes, the tiny bits of chilly butter will produce steam which is what makes a flaky crust.
  • Don’t use an excessive amount of flour when rolling out your pie dough. Extra flour could make your pie crust powerful as a substitute of tender.
  • PRO-Tip: Talking of flour, ensure you measure it appropriately. Spoon the flour into the measuring cup, then sweep off the surplus with a straight edge like a knife or offset spatula. This manner the flour stays loosely packed and doesn’t get compressed.
  • Additionally, don’t add an excessive amount of water. You wish to add sufficient that you may kind a dough ball, however not a lot that you should add additional flour as that can make a harder dough.

Find out how to Make

Steadily Requested Questions

Can You Make a Pie Crust with no Meals Processor?

Sure, you should utilize a hand-held pastry blender and even a few knives to chop the fat into the flour.

How Far in Advance Can You Make the Pie Dough?

You can also make it 3 days forward of time. Simply preserve it tightly wrapped within the fridge. Or if you wish to freeze it, it should preserve nicely for as much as 3 months within the freezer if it’s wrapped nicely. It’s greatest to wrap the dough for a single crust in plastic wrap, then slide it right into a freezer-quality Zip-loc bag to reduce any probability of freezer burn. Defrost in a single day within the fridge earlier than utilizing.

What Is Blind Baking?

Blind baking is whenever you bake a crust with none filling. If the filling is one thing like a pudding or a mousse, you need a cooked and cooled crust earlier than including it. To blind bake, you “dock” the crust by poking holes throughout the floor with a fork. This minimizes the underside crust from blistering or rising off the underside of the pan.
An alternate is so as to add pie weights or dried beans (my mother used Navy beans) to overwhelm the underside of the crust because it bakes. Put them on some parchment paper to allow them to be eliminated simply earlier than the crust is completed. This permits the underside of the crust to complete baking. You may reuse the beans. Simply retailer them in an hermetic container till you want them once more.

How Do You Flute a Pie Crust?

Fluting or crimping a crust is making an ornamental edge with the crust that rests on the rim of the pie plate. I exploit two fingers from one hand urgent the crust from the skin and one finger from the opposite hand urgent between the opposite fingers from the within. They are going to be on reverse sides of the sting of the crust and can make a standard edge. You too can use a fork to make easy grooves utilizing the tines to make linear indentations across the perimeter.
I’ve additionally made cutouts of small leaves with mini cookie cutters (utilizing any scraps of leftover dough) and connected them to the sting with an egg wash (egg combined with water or milk).

How Do You Stop the Pie Dough from Sticking When Rolling It?

Ensure your pie dough is chilled, and preserve your rolling floor dusted with flour. After the primary go along with your rolling pin, carry up the dough, give it a flip, roll, and repeat. Ensure the floor nonetheless has a light-weight coating of flour. Anytime the dough begins sticking, add a contact extra flour.
Marble is understood to be good for rolling out pie dough as a result of its floor is cool. However even marble will want a coating of flour to reduce sticking.

What Are the Completely different Varieties of Pie Crust?

This pie crust is also called Pâte Brisée which is French for a “quick pastry.” It’s a wealthy, flaky dough used for pies, tarts, and quiches. Pâte Sucrée is a wealthy, candy pastry used for desserts together with pies, tarts, and crammed cookies.

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  • 2 ½ cups flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 12 tablespoons chilly butter, and lower into ½ inch items
  • 8 tablespoons lard, leaf lard most well-liked, chilly, and lower into items related measurement to the butter or shortening (Crisco)
  • 6-8 tablespoons ice water or sufficient until crust simply holds collectively when pinched between your fingers

Glaze for the crust:

  • 1 egg yolk
  • 1 tablespoon of cream


  1. In a meals processor, pulse collectively flour, salt, and sugar to combine.
  2. Add butter and shortening and pulse 3-5 occasions, until the combination resembles cornmeal, with just a few chickpea-sized chunks of fats.
  3. Add ice water one tablespoon at a time, pulsing till the dough simply holds collectively. Chances are you’ll not want all of the water.
  4. Kind the dough right into a spherical. Wrap in plastic and kind right into a disk.
  5. Refrigerate for one hour or longer.
  6. Roll and fill the pie tin with dough. Flute the rim and dock (poke fork holes throughout the underside of the crust) if blind baking.
  7. Place in fridge until filling is made.
  8. Bake as directed in your pie recipe or blind bake by placing parchment within the backside of the crust, including pie weights or dried beans to maintain the underside crust flat, and baking till the crust is golden brown.


Double if making a two crust pie.

Really useful Merchandise

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Vitamin Data:



Serving Dimension:


Quantity Per Serving:

Energy: 471Complete Fats: 36gSaturated Fats: 19gTrans Fats: 1gUnsaturated Fats: 15gLdl cholesterol: 89mgSodium: 283mgCarbohydrates: 32gFiber: 1gSugar: 2gProtein: 5g

Thatskinnychickcanbake.com often affords dietary data for recipes contained on this web site. This data is offered as a courtesy and is an estimate solely. This data comes from on-line calculators. Though thatskinnychickcanbake.com makes an attempt to offer correct dietary data, these figures are solely estimates.

Various components equivalent to product varieties or manufacturers bought can change the dietary data in any given recipe. Additionally, many recipes on thatskinnychickcanbake.com advocate toppings, which can or might not be listed as optionally available and dietary data for these added toppings just isn’t listed. Different components could change the dietary data equivalent to when the salt quantity is listed “to style,” it’s not calculated into the recipe as the quantity will differ. Additionally, totally different on-line calculators can present totally different outcomes.

To acquire essentially the most correct illustration of the dietary data in any given recipe, it’s best to calculate the dietary data with the precise components utilized in your recipe. You’re solely accountable for guaranteeing that any dietary data obtained is correct.


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