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Making the Perfect Pie Crust is easy with this step by step tutorial and the results are a perfect crust every time. And all perfect pies start with a perfect pie crust.
Why You’ll Love This Recipe
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.
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, the most tender, the perfect pie crust. And today’s recipe is the one we liked the best. It is a combination of shortening and butter, so you get the best qualities of both.
Ingredients Needed
- Flour. Unbleached all purpose flour is my preference.
- Butter. Use a good quality butter
- Shortening. I use Crisco
- Salt
Tips from Leigh Anne
- Be gentle and handle the dough as little as possible. Overworking the dough and handling it too much will pretty much guarantee a tough crust.
- Use a combination of shortening and butter. Butter gives you great flavor and shortening gives you a flaky crust. It’s the perfect combo.
How To Make Pie Crust
- Combine shortening, butter, flour and pinch of salt in a deep bowl.
- 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.
- Add water. 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.
- 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.
How to Roll Out Pie Crust
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently Asked Questions
What is a blind baked 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.
Can I freeze pie crust?
Pie crust freezes great. Form the dough into a flattened disc, wrap in plastic wrap and then place in a zippered freezer bag. It will last in the freezer for 1-2 months.
How to Blind Bake a Pie Crust
There are a couple different methods for blind baking a pie crust
Method 1:
- 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
Method 2:
- 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.
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Pie Crust Recipe
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
Tips & Notes:
- 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.
Nutrition Facts:
sheryl says
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.
Leigh Anne says
You are lucky to have learned from the best!
Laura Richards says
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?
Leigh Anne says
Chocolate is always a winner at our house!
Myrna says
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?
Leigh Anne says
I don’t have one but I think maybe I should get working on that!!
Allie says
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!
Leigh Anne says
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.
Janie says
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 🙂
Leigh Anne says
I have not tried it with lard but I need too. Thanks!
Hollie says
I was wondering would you recommend baking this crust before filling on a pecan pie?
Leigh Anne says
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.
Edna Martin says
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.