Making the Perfect Pie Crust is easy with this step by step tutorial. The results are a perfect crust every time. And all perfect pies start with a perfect pie crust. That is what makes pie crusts so intimidating.
I used to be scared of pie. Because nothing can ruin a good pie quicker than a bad pie crust! Pie crust should be flaky and tender and never tough. And there are so many pie crust recipes out there. Some swear by shortening and others promise perfect results with butter. I am here to take all of the worry out of baking the perfect pie crust.
Perfect Pie Crust
Several years ago a friend and I did a pie crust bake off. We tried all different recipes and combinations to see which one we thought was the flakiest and the most tender. And today’s recipe is the one I liked the best. It is a combination of shortening
and butter, so you get the best qualities of both.
Pie Crust is really pretty easy to make. The trick is to remember to be gentle and to handle it as little as possible. Overworking the dough and handling it too much will pretty much guarantee a tough crust. Today I’m going to share with you my Perfect Pie Crust Tutorial for flaky and tender pie crust every time!
How To Make Pie Crust
Step 1: Combine shortening, butter, flour and pinch of salt in a deep bowl.
Step 2: Using your hands or a pastry blender, combine the ingredients until little pebbles form. Using a pastry blender will help keep the dough from getting too warm.
Step 3: Your water needs to be cold. I put some water in a cup and then fill it with ice cubes. You don’t need much water. I can’t tell you the exact amount because it will vary according to the day, the weather, etc. I just splash a small amount into the bowl and then use a fork to start “fluffing” the dough until it starts to hold together.
Do not pour a bunch of water into the bowl! Add it teaspoon by teaspoon just until the dough holds together. Use your hands to form it into a ball. The dough should be soft and moist, but not wet.
Step 4: Divide dough into two balls. While working with one keep the other covered so it doesn’t dry out. Or if you only need one pie crust, you can freeze the second piece for later. If the dough has gotten warm, wrap it in plastic wrap and chill it for 30 minutes or so to make it easier to work with. When ready to work with it, place the dough you are using on a layer of wax paper and flatten it.
Pie Crust Tutorial
Step 5: Using a rolling pin, roll the dough out into a circle. If you are using a 9 inch pie plate make sure your circle is bigger than 9 inches. Use flour to keep the dough from sticking to the rolling pin.
Step 6: Lift up the wax paper and flip the pie crust over and into the pie pan. Remove wax paper and press the dough into pie pan.
Step 7: Using your fingers, form an edge around the pie and then if you are not using a top crust, flute the edge of the crust.
Step 8: Cover the pie with foil or plastic wrap. Put covered pie in the freezer for about 30 minutes to allow the pastry to firm up a bit and to prevent shrinkage while baking.
Step 9: Then, depending on the type of pie you are making you may fill the pie or bake the crust first. For Grandma Zola’s Chocolate Meringue Pie I blind baked the crust first.
How to Blind Bake a Pie Crust
Blind baking is the process of baking a pie crust without the filling. Baking blind is done for cream pies where the filling will not be baked. It is also used for pies and quiches when the filling has a shorter bake time than the crust. Blind baking is also used to keep a pie crust from becoming soggy due to a wet filling. It is also called pre-baking.
There are a couple different methods for blind baking a pie crust.
- After placing pie crust in pie plate, freeze for 30 minutes.
- Remove from refrigerator and line your pie crust with parchment paper. Fill with pie weights which are ceramic or metal beads. You can also use rice or dried beans. Remove the weights and paper after Bake at 425 degrees F for 12-15 minutes and then remove weights and paper, the crust will just beginning to turn golden brown. Bake for an additional 5-10 minutes or until crust is totally golden brown
- An easier method is to pierce the crust with a fork to produce small holes after freezing for 30 minutes. The holes will allow steam to escape and prevent crust from bubbling up. Bake at 425 degrees F for 15-20 minutes or until crust is golden brown.
What to Bake with Your Perfect Pie Crust
- Grandma Zolas Chocolate Meringue Pie
- Beef Pot Pie
- Skillet Apple Pie
- For a fun idea to use up your pie crust scraps check out my Pie Fries post!
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Perfect Pie Crust Recipe
Perfect Pie Crust
Ingredients
- 2 1/2 C all purpose flour
- 1/2 C butter
- 1/2 C shortening
- pinch of salt
- ice cold water add teaspoon by teaspoon until right consistency has formed
Instructions
- Place flour, salt, butter and shortening in bowl.
- Use your hands to combine ingredients until small pebbles form
- Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.
- Do not over handle the dough. Dough should be soft, moist but not wet.
- Divide dough in half.
- Place ball of dough onto wax paper and flatten. Place another piece of wax paper over the top and roll out the pastry into a circle. If your pie pan is 9 inch make sure your circle is bigger than 9 inches so you have enough for the edging..
- Remove the top layer of wax paper and place pastry into pie tin. Remove other piece of wax paper and press pastry into pan. Use your fingers to crimp the edge of the crust.
- Freeze for 30 minutes to firm up the pastry. This helps prevent pastry from shrinking during baking.
- Prick the bottom of crust to prevent bubbling during baking.
- If pie calls for a baked crust bake at 400 degrees. For the first 10-12 minutes keep the edges of pie covered with foil and then remove for the last 15 minutes. Bake until golden brown.
- Recipe makes two 9" pie crusts
Video
Nutrition
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Originally posted November 2012
What size pie tins does this recipe call for? Have to make enough dough for pie and tarts!!
Makes enough for 2 – 8 or 9 inch pie crusts with some leftover.
Just in time for next Thursday! What kind of flour do you use Leigh Anne? Do you ever cheat and use the pulse option on a food processor?
Cheryl
I used regular all purpose flour and I just do it by hand. It is so quick and easy and then I only have to wash my hands not a food processor!
Your recipe is like mine! I think you need both butter and shortening for a good crust. Three things that I do different. My recipe is enough for one crust and I process mine in my food processor. Then I place to dough in the fridge for 30 minutes before rolling it out. I also love to roll the dough out on a silicone pie mat. I love the circle guide on it so I can get the right size.
Laura -will have to look into getting a pie mat. Sounds like something I just might need!
Love the idea of the silicone pie mat with the circle size on it. Where did you find one!?!?
I have seen them at Bed, Bath & Beyond
Williams Sonoma also has some. I found mine at the WilliamS Sonoma Factory outlet
Pretty close to my receipt. I use only shortening. My mom always used lard. I got my mat from Tupperware years ago. To this day, I have NEVER used a store bought pie crust. That’s like the difference between a Chevy and a Cadillac. lol
I’ve never, ever been able to make pie crust. I am pastry challenged. lol. Maybe I’ll try this and see…my family would be so shocked if I actually made a good pie.
~FringeGirl
FringeGirl – give it a try and let me know what you think!!
Thanks for this! My mother-in-law’s recipe works well for her but not me, so I’m happy to try another!
Thank you, thank you, thank you! I am still a bit intimidated by pie crust, but hopefully with a bit of practice I won’t have to be. I feel like some of your methods (like using your hands and freezing it for a half hour) will help me avoid the mistakes I usually make. Thanks so much!
Leigh Anne, I would love to get a thankful sign from you. It is so cute! Also I’ll definitely try your pie crust recipe. I’ve never been successful with pie crust 🙂
Let me know how to take care of payment etc.
Thanks!
Emailed you with the info!
How much cold water do u use!!!!
As I explained in the post the amount will vary I just add it in a few teaspoons at a time until it is soft and moist but not wet. It is not an exact science and is done to feel. Just add a little at a time
Usually ends up about 6 tlbs. of water. But like she said, add only maybe 1 at a time. Love mine, so flakey, never had a complaint from a single soul to this day, and I’ve been using this for about 45 years.
I LOVE to bake pies, and always use my Grandma’s Pie Crust recipe. 🙂
One tip for not over-browning/burning the crust: if you have a convection oven, cook most of the time on convection bake, and then switch to regular bake for the last 10-15 minutes. This will make your crust golden brown and not crispy.
🙂 🙂 🙂
No convection oven here but thanks for the tip.
Hi Leigh Anne:)
Thanks for such a great blog! Did you compare pie crusts using lard? I found that lard makes a really flaky crust too. I’m just curious. If I can find another recipe that is just as flaky using ingredients I always have on hand then I’d rather use that than one with lard. although lard makes a tasty crust too. Also, do you have any tricks to keep pie crusts from shrinking? Mine always shrink up–no matter what recipe I use. Thanks for your help!
Trisha, I only used butter or shortening, no lard.Do you think there is that much difference between shortening and lard? I haven’t ever really worked with lard. By freezing the crust in the pan for 30 minutes prior to baking it seems to help prevent shrinking.
I’m really curious so I’ve been doing some research on this:) Lard is made from animal fats. Modified vegetable oils are unhealthy–shortening. It’s important to get real lard though, not what is sold in the baking isle. Not hydrogenated. You can get real lard in some meat departments. The butchers just pack it up themselves. A lot of people swear by lard for a flaky crust, but some don’t like the taste. I like the taste but don’t always have it on hand. I guess I could buy it and freeze what I don’t use…here is one of the links I found with a thread on this topic. http://www.cheftalk.com/t/70532/lard-as-a-substitute-for-shortening-in-pie-crust-and-cookie-recipes
I’m excited to try your recipe…Thanks for posting this!
Guess I am going to need to get me some lard and give it a try! Thanks for the info.
I have become a lard lover! It is all natural and nowadays people are seing that natural trumps lab made every time! My mom gave me her recipe (similar to yours but she adds a bit of apple cider vinegar as it also helps flake the crust nicely). Her mom used lard but my mom grew up in the time when shortenng was king, so she used that. I currently live in Poland and we have an all natural meat factory so I get lovely lard whenever I want. My mom came here and I suggested we use lard like her mom used. She was amqzed at how much better it is and she said she will never use shortening again!
Thanks for sharing this recipe. I am excited I try it!
This might sound like a silly question but, could I freeze the crust in the pie pan and use it the next day? How would I protect it from freezer burn? Thanks in advance.
Absolutely – just cover it tightly in plastic wrap
This method is similar to the one I learned in my cooking class in high school. The cold ice water keeps the shortening from melting, but keeps it in little balls, so when you roll it out it makes flat little pancakes. When cooked they melt creating the flakes. My teacher preferred lard, but I stick with the shortening instead. I’want to try with the combo of butter and shortening that sounds even better!
Thank you my family is gluten free, but I will substitute the flour for a gluten free one and try your method. I will let you know how it turns out. 🙂 Amee
My daughter is also gluten free so would love know what flour you use.
I use the same recipe except I use a pastry blender to mix in the butter and shortening. You want to keep the dough as cold as possible so hands off as much as you can. But here is my secret to getting the crust flaky…use half water and half vodka to moisten the dough. The vodka allows you to make the crust a little wetter for rolling, and then in the oven the vodka evaporates completely, leaving the crust more flaky! Try it!
Never heard the vodka tip before. I use a fork to mix most of the water in and only really touch it with my hands at the very end.
I need this! Pinning and sharing on my FB page. Thank you for sharing my love!
Thanks sweet friend! Hope you give it a try.
Looks Fantastic! Pinning for future use 😉
<3 Christina at I Gotta Create!
Come {link} party with the Wildly Original Crowd.
So glad I saw this link on Michelle’s Tasty Creations Link Party. I’m going to pin this and come back for reference when I’m making pies on Friday! I’m going to make an apple pie, do I need to bake the crust before putting in the filling?? Or can I do it all at once? Thank you!!!!!
Depends on your pie recipe but most apple pies are a double crust and you don’t cook it before baking but check your recipe to see what it says.
I always get stuck after patting the dough in the pie plate…there’s overhang, and I’m not sure how much to trim. Do you tuck the excess in under, or over, or what? Can’t ever get it to look good, although I have to say that it tastes great no matter what it looks like!
You should have some overhang. I then scrunch some of it up and crimp the edges. Then trim off whatever else is hanging over the edge. Really – as long as they taste good that’s the most important but a pretty pie is nice too!.
I will definitely try that! Thanks so much for your reply!
So pretty! My pie crusts always turn out so ugly, and the taste is nothing to write home about. Thank you for posting the step-by-step, I am going to use this for my pumpkin pies this year!
Pinning to my recipes to try board.
p.s. I found a Silicon pie protector at Bed Bath and Beyond last year, haven’t burned a crust since!
I’ll have to check out the Silicon pie protector – the little metal one I found at the grocery store was great too!
I can’t wait to try this pie crust! Thank you so much for sharing. Also, I would love the lettering. Just let me know where to send the money! That is a great message to leave up all year long. Love your site. Again, thank you for being so generous.
Renee
Renee – so glad you like it! You can pay for it by going to Paypal and using my email [email protected] you can pay for it – be sure and include your address so I know where to ship it!
I have always been afraid to try homemade crust, I may just have to now! I would love for you to come link it up at I Freakin’ Did it Friday @ Miss Information
http://www.missinformationblog.com/2012/11/i-freakin-did-it-friday-15.html
Don’t be afraid! It’s easier than you think. Thanks for the invite to link up.
Did you use real butter or margarine? Salted or unsalted?
Only use real butter at this house and always salted unless I note otherwise in the recipe.
wow, that is a perfect crust :o) beautiful
I HAVE to try this!!! My mom makes an incredible apple pie with the best crust but I’ve never been able to duplicate it. I’m going to give this one a try and see if I have better luck. I would really love it if you’d come share with us over at Real Housemoms for our Fabulous Fridays!
Beautiful! I agree, using both butter and shortening help make the best pie dough. You get that great buttery taste and the shortening helps with the perfect flakiness. One thing I also love doing when I make pie dough is using half water half vodka to help ensure flakier crust and help make it more pliable when rolling it out. 🙂
Just heard about the vodka trick since writing this post – never heard of it before!
Pinned this and filing it away for next week! I’ve been searching for a better crust recipe!!
Does this recipe double well? or is it easier to work in smaller batches?
I can’t wait to try it!
The recipe does make two crusts and I have never doubled it. I would probably not double it but just make smaller batches.
It seem delicious…. But I’m french and I don’t known what is shortening. Can you help me please?
I have heard that Végétaline may be a similar French product as shortening or Crisco here in the US
Normally I roll my pie crust out on the counter, but last time I decided to roll it between wax paper and my wax paper must be cheap and junky, because I was peeling off little flecks of wax paper for quite a while. Sigh. That was annoying.
I usually use all butter and use the food processor, but I think there’s something to be said for doing things by hand. It’s just more satisfying!
I haven’t had a problem with the wax paper flaking off you could try parchment paper or a different brand of wax paper.
Is that the correct amount of butter and shortening. I make a two crust dough and it calls for 2C flour and 2/3C shortening, so wondering about the amount. Would love to try this recipe as I like to use butter also.
Yes it is the right amount.
Okay I will have to try this recipe for my Thanksgiving pies. Thanks! I always make my own pie crust, it is so much better than store bought or a mix. As with most food, it tastes better made from scratch.
I know how many people have huge issues with their crust! Your instructions are wonderful!
Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there again this week 🙂
I love your recipes! I’ve never made a pie crust, but think I’m going to give it a try. My family would most likely be ok with a practice pie or two. I would love to get to get the lettering for your Thankful sign. I’ve thought about the saying numerous times since your post. Things have been a little rough lately, and I’ve needed the reminder. Let me know how I pay for it.
Thanks!
Jackie – I don’t think anyone minds a practice pie or two!!! To purchase the vinyl you can pay through Paypal to [email protected] Thanks!!
Darigold butter is the best!! I’ll be testing out this shortening/butter combo this week! Thanks!
i’m going to make my first homemade crust tomorrow but was wondering if the recipe works the same when cut in half?
I have never halved it as I always make two and if I only need one I just freeze the other to use later or make lots of Pie Fries! I am sure it should cut in half fine though. Enjoy!
Perfect tip for this time of year! I’m featuring you today… you’re a STAR over at I Gotta Create! Thanks so much for linking up with the Wildly Original Crowd at the party.
<3 Christina
Thanks for the feature!
Thanks for sharing this with us over at Real Housemoms for Fabulous Fridays! I was so excited to see it there!
Happy Thanksgiving, Leigh Anne!
I wanted to let you know that I tried a Gluten Free version of this pie crust last night for our Thanksgiving celebration today, and it worked pretty well! At first I was thinking it was going to be a flop, but after a night in the fridge, it tastes pretty fantastic. I used the crust to make a dutch sour cream apple pie.
The flour mix I used was: 3/4 c + 6 T White Rice Flour, 1/4 c + 2T of Sweet Rice Flour, and 1/4 c. + 3 T each of Potato Starch, and Tapioca Starch, 1 1/2 t. Xanthan gum
I used your recommended 1/2 c. of each butter and shortening. It was a bit much for the flour mix, so next time I think I’ll play around with the fat and go 1/3 c. of each. Also, this dough definitely requires refrigeration BEFORE trying to roll out between waxed paper. I divided the dough and pressed it into med. sized rounds and then refrigerated for about a half hour. You have to work FAST in order to get it rolled, transferred to the pie plate and edges fluted before the dough gets too warm. I actually re-refrigerated it for a bit before I was able to get the edges fluted. Then I did freeze it for about 15 minutes before filling and baking.
When it came out I was seriously bummed! The crust seemed like it was going to disintegrate into powder. I cooled it on a rack and, when cooled, covered the pie and put in in the fridge to deal with in the morning. Well, this morning the crust was just fine and it sliced and plated well! HOORAY!!
Hope you and your family have a blessed day of giving thanks. And here’s hoping your GF girl gets some wonderful pie! 🙂
Cera Lamken
Thanks for the gluten free version – will have to try that for Christmas for Cali. I made a gluten free, dairy free pumpkin pie for her. I used nuts and dates for the crust and coconut milk in the pumpkin filling.
Leigh Anne, I don’t know you but I totally feel like I do. Every single recipe I make from your blog turns out wonderfully. It seems like the recipes people ask for the most are the ones that come from your blog, including this pie crust. The tastiest, flakiest pie crust ever! At any rate, I just thought I’d let you know this is my favorite blog. Keep it up. I don’t know what I’d do without you!
Georgia, You are so sweet! I am so glad you enjoy the recipes on the blog and thank you so much for letting me know. It means a lot!
This is an awesome tutorial! The one I will follow to create my perfect pie crust! pinned! Thanks for sharing.
Thanks! I am going to make a pumpkin pie for Christmas per my son’s request and am nervious about the crust. This makes it less stressful. Question, if I freeze half of it for later, so I freeze it in ball form? How do I handle the defrosting (counter? fridge?)? Also, so I need to worry about it being tougher or more dry? Thanks again!
Hi! I just wanted to share with you that I loved your pie tutorial so much that I used it to make my first Sweet Potato Pie and it was all the rage Christmas day! I have tried so many ~ including Martha’s and I do believe this is the yummiest! I blogged it at:
http://itisablessedlife.blogspot.com/2012/12/christmas-dinner-beauties.html
Made this crust tonight for my homemade chix potpie – yum! It turned out perfect. Thanks for making my 1st attempt at a pie crust painless 🙂
So glad it was a success! Chicken Pot Pie sounds delicious!!!
Easiest way to roll it out, by far! Makin’ me want PIE!
Can’t wait to try this recipe 🙂 1 question though .. what is the total pre-baking time?
Not sure what you mind? Do you mean the time to mix and roll out? I would say 20 minutes but depends on how fast you work.
I made pie crusts yesterday (my first time) using this recipe and they turned out so flaky and tender! It was a very easy recipe to follow and didn’t take too much time. I substituted frozen vegetable oil for the shortening (I don’t like using shortening) and it turned out just fine. Thanks so much!
Emilie
So glad you love the recipe too! Good to know you can substitute frozen vegetable oil!
I was wondering would you recommend baking this crust before filling on a pecan pie?
Hollie, honesty, I have never made a pecan pie! Your recipe should specify whether to bake the crust before filling. Sorry I’m not much help.
I have made pecan pies and I will bake the crust for about 10 mins. I cover the outside of the pie crust. I will fill the crust as soon as it comes out of the oven to assure the bottom browns. You might watch your crust the first time you do this, as you know all oven don’t work the same. You really don’t want it brown at this point just get crust slightly cooked, to keep the bottom from getting soggy so it can brown. Hope this helps.
Kind of late to the party, but I’m about to try this and I’m wondering if you bake it before filling it if you utilize pie weights at all or if this should be all right without it?
Thanks!
It will depend on what type of pie you are making whether you bake it before filling or not. I don’t use pie weights.
I love this recipe! I use lard instead of shortening. It is great with shortening I personally love the lard taste though. Thank you for sharing 🙂
I have not tried it with lard but I need too. Thanks!
I’m hoping you might have made a pecan pie since your tutorial was published?
I always have problems with the filling seeping under the crust, making a huge sticky ugly mess to serve. I use a standard recipe with 3 eggs – which seems to really fill up the crust (9″), but pecan pies “expand” while cooking, whereas others “cook down”. (I don’t prick the crust or pre-bake it). Maybe my crust is too dry and has tiny cracks. I’ll definitely be trying your recipe, but pecan pies are my nemesis!
Also, pecan pies have to cook longer than most pies, so any advice on how to keep the crust from overbrowning?
I don’t have one but I think maybe I should get working on that!!
Interestingly, I was just about to go shopping for ingredients to make a pie/contest at a Fall Party. Was actually considering buying a crust…hm???? Was having second thoughts since it is a contest…would that be right???? Of course not….but…I opened pinterest and THERE ! The first pin on the page….your pie instructions….going to try….now, what kind of filling?
Chocolate is always a winner at our house!
I learned pie crust from the best pie maker in 3 counties.
we always had a bowl of ice under the bowl with the crust,to keep the dough chilled,and it was always flaky that way.we used butter in ours,and used a fork to mix.
You are lucky to have learned from the best!
Great tips and tutorial! Pinned!
Thanks Amy!
What type of flour is used for the Flaky Pie Crust recipe (ie, All Purpose, Self Rising, Pastry)?
All purpose flour
I was wondering if you use salted or unsalted butter in your pie crust recipe.
Salted, I will always specify if it is unsalted other wise you can assume it is salted. Thanks!
I was wondering what temperature do you bake the crust?
oops! nevermind, I see it’s 400 🙂
I looked for baking instructions too and it took me a while! I found 400 too hot so did 375
Is your butter room temperature or cold out of the fridge?
I just made some pie crust today. I’ve been trying to perfect my grandma’s recipe, but the only thing I know she did for sure was use lard. She wouldn’t use vegetable shortening or butter ever, lol. These are some great tips.
I don’t see measurements in tutorial.
i noticed that you put the pie crust in freezer for 30 minutes to set up. What if you’re doing a 2 crust pie ( top/bottom) do you set up bottom first then fill and put top on and set up in freezer for another 30 min?
No – just let them both sit in the freezer for 30 minutes and then put your pie togethe.r
Hello
If I only need bottom crust. Can I keep other ball frozen until needed another day?
Yes, you can freeze the leftover crust
Can you over mix the flour, shortening and butter? I’ve made this 3 times. The first time turned out great but the next 2 were crumbly like sand.
You can definitely over work it. You only want to mix until combined.
I used this recipe for fried pies, it was fantastic!!
I always shy away from baking pies because it seems my crust always slides down the inside edge of the pan instead of sitting pretty up on the rim of the pie plate. Can you give me an idea of why this happens? Will freezing it like you suggest help in reducing its tendency to slide? Thanks!
The freezing of the crust will help prevent shrinkage which is what is causing your crust to slide down the inside of the pan.
Hi Leigh Anne,
Crust virgin here. I am planning on baking a pumpkin pie for a Friendsgiving and want to make the crust for the first time. For a pumpkin pie how long do I bake before adding the filling? Do I bake the crust for the full 15-27 mins before filling? My recipe calls for baking the pie for 55 mins. I would greatly appreciate help!
Reading this pie crust recipe is like reading the one out of my own recipe box that my Mom and Grandmother wrote out for me 40 + years ago!
This has gotten me more compliments then anything I bake! It’s the BEST!
I am so glad! I love hearing that.
Do you use butter at room temp or straight out of the refrigerator?
Kim, Straight out of the fridge, you want your butter chilled.
Just wanted to say this is the best pie crust recipe I have ever made. Very easy to make and the taste is great. I have shared this recipe with my friends. I have a small business and my customers just love my pies. TY
I am so glad you love it too! Thanks for letting me know.
Does the crust shrink if you bake it with no filling?
It will shrink a bit.
no shortening…… use lard…… makes the pie crust just like grandma used to make !
Just so you are aware when you push the print button it cuts off part of your recipe!!!
Thanks for the heads up – I just printed off the recipe to check it out and it printed fine for me. Not sure what was happening.
When I went to roll it out it wouldn’t stay together. But it seemed wet enough. What am I doing wrong?
Most likely you don’t have enough water. What temperature was your butter?
Wow! This crust is awesome! I just made two pecan pies with it and I can’t get over how well they turned out. So flaky. So tasty. Thank you for this great recipe.
Laura. I am so glad you love the recipe too!!
What is the trick to a thicker crust like the kind Costco makes for their strawberry rhubarb pies? Thanks!
Jennifer, Just don’t roll it out as thin and that should do the trick! Enjoy.
if I need the crusts for tomorrow and want to make them in advance, should I just refrigerate them overnight? Or do I freeze them? And how long do they need to sit on the counter before I shape my crust after freezing? Thank you! I’m excited to try your recipe!
Just wrap them air tight and refrigerate. I would let them sit out for 20-30 minutes before rolling it out. You don’t want it too warm but if it is straight out of the fridge it will be a little hard to roll out. Enjoy!
Thank you for responding so quickly! You saved me ???? Have a wonderful holiday season!
Those were supposed to be !!!!!… it’s what happens when you have pie crust on your hands and don’t proof read ????