You can trust that this Classic Pie Crust will turn out buttery, flaky, and soft every single time. Whether you are baking a sweet dessert pie or a cheese-filled quiche, this dough is easy to work with and lets you make great cresents. Try out the following simple steps for the best universal crust!
Why You’ll Love This Recipe
Flaky Texture: The shortening and careful mixing create a crust that’s tender and perfectly flaky every time.
Beginner-Friendly: With simple instructions and easy-to-find ingredients, even novice bakers can achieve success.
Versatile: This crust works beautifully for sweet or savory pies-making it a must-have recipe in your arsenal.
Make-Ahead Convenience: Get your dough ahead of time and then store it in the fridge or freezer to save time when pie cravings strike.
Customizable: Add herbs, spices, or a sprinkle of cheese to tailor the crust to your recipe.
Key Ingredients
All-Purpose Flour: This is the main ingredient for making the crust, it provides solidity and it is the reason for the crust’s tenderness.
Shortening: Shortening assures flaky consistency. Heightening the butter’s melting point ensures a series of layers within the crust.
Water: Water should be ice-cold. Colder water helps to keep the shortening solid while we mix, thus allowing the crust to rise and bake properly.
White Sugar: Sweetness makes the crust and helps it to be friendlier to desserts being added later.
Egg: Helps bind other ingredients together and also adds to flavoring and richness to the dough.
Salt: Balances the overall taste by adding necessary saltiness to complement the sweetness and enhance the buttery flavor of the crust.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions
Step 1: Prepare the Dry Ingredients
Combine Ingredients:
In a large mixing bowl, combine:
4 cups all-purpose flour
2 teaspoons salt
3 tablespoons white sugar.
Whisk together to ensure the ingredients are evenly distributed.
Cut in Shortening:
Add 1 ¾ cups shortening to the flour mixture.
Use a pastry cutter, two forks, or your fingers to work the shortening into the flour until the mixture resembles coarse crumbs. This step is essential for a flaky crust.
Step 2: Add Wet Ingredients
Mix the Wet Ingredients:
In a small bowl, beat 1 egg until well combined.
Add the beaten egg and ½ cup cold water to the flour mixture.
Combine to Form Dough:
Gently stir the wet ingredients into the flour mixture.
Knead the mixture lightly with your hands until it forms a cohesive dough. Avoid overworking the dough to maintain its tender texture.
Step 3: Divide and Chill
Divide the Dough:
Separate the dough into 4 equal portions. Each portion will make one pie crust.
Chill the Dough:
Wrap each portion of dough in plastic wrap and refrigerate for at least 30 minutes. This step solidifies the fat and prevents the dough from becoming sticky.
Step 4: Roll Out the Dough
Prepare Your Workspace:
Lightly flour your work surface and rolling pin to prevent sticking.
Roll Out the Dough:
Take one portion of the chilled dough and roll it out evenly to about ⅛ to ¼ inch thickness, ensuring it is large enough to fit your pie pan.
Transfer to Pie Pan:
Carefully lift the rolled-out dough and place it into your pie pan.
Press it gently into the bottom and sides, trimming any excess dough around the edges.
Crimp the Edges:
For a decorative finish, crimp the edges using a fork or your fingers.
Step 5: Pre-Bake or Fill
Pre-Bake (Optional):
If your recipe requires a pre-baked crust, poke the bottom with a fork to prevent bubbling and bake as instructed.
Fill and Bake:
If the crust is being used for a filled pie, proceed according to your specific pie recipe’s baking instructions.
Serving Suggestions
Sublime Sweets: Put up a super crust for a winning finish on your apple pie, pumpkin pie, pecan pie, or pecan pie or other delicious sweets.
Savories: Make a great foundation for your quiche, pot pies, or tarts, or mix with fresh herbs such as thyme or rosemary.
Mini Pies: Roll out the dough extra-thin for much smaller, individual pies or tarts to impress the crowd.
Garnish: Spare extra dough to make decorative lattice tops, cut-out shapes, or wavy braids around the edges of your pies.
Storage Tips
Refrigerator: Store the dough, tightly wrapped in plastic wrap, in the refrigerator for up to 3 days. Allow the dough to soften for a few minutes at room temperature before rolling.
Freezer: Freeze the dough in an airtight bag for up to 3 months for long-duration storage. Thaw overnight in the fridge before using.
Ready-to-Use Crusts: Store baked crusts at room temperature for a day or in the freezer for a month: make sure you wrap them very securely to prevent freezer burn.
Variations
Butter-Based Crust: Use an equal amount of very cold unsalted butter instead of shortening for a rich, buttery crust.
Gluten-Free: For those who cannot digest gluten, employ gluten-free all-purpose flour or blend their own and pamper yourself with a gluten-free crust.
Herb-Infused: Add minced fresh herbs for a savory pie such as thyme, rosemary, and sage.
Spiced Crust: A slightly tasteful change could be infused into the dough using cinnamon, nutmeg, or cardamom.
Cheese-Infused: Throw in some Parmesan or cheddar cheese for an enjoyable cheesy crust, which is superbly easy to handle in quiches or pot pies.
Conclusion
This Homemade Pie Crust is a flexible, basic recipe for every pie lover. The tenderness and flakiness of the crust, wrapped with generous consulting, were nothing compared to the crumby store-bought crusts that we settled for before. Sweet or savory; there is no challenge to vouch for the pie-making amazement with this crust. Just wash your hands, hold that rolling pin hiding in your closet inside its canvas sack, and shout out “Ready! Set! Bake!”
Homemade Pie Crust
Ingredients
- 4 cups all-purpose flour
- 1 ¾ cups shortening
- ½ cup water
- 3 tbsp white sugar
- 1 egg beaten
- 2 tsp salt
Instructions
- In a large bowl, combine all-purpose flour, salt, and sugar. Whisk to evenly distribute. Add shortening and use a pastry cutter or fingers to mix until the texture resembles coarse crumbs.
- Beat the egg in a small bowl. Add the egg and cold water to the flour mixture. Gently combine using a spoon or hands until a dough forms. Avoid overworking the dough.
- Divide the dough into 4 equal portions. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes. This step ensures a flaky crust.
- Lightly flour your work surface and rolling pin. Roll out one portion of dough to about 1/8 to 1/4 inch thick, ensuring it fits your pie pan. Transfer the dough to the pan and press gently to shape. Trim and crimp the edges.
- For pre-baking, poke holes in the bottom with a fork to prevent bubbling and bake according to your recipe. For filled pies, follow the specific baking instructions in your pie recipe.
