Easy pie crust recipe
Easy pie crust recipe -perfect for beginners and turns out every time!
I really love a good flaky pie crust. This pie crust recipe has a great flaky pie crust that turns out a little crisp on the outside but soft in the center. It’s so yummy and perfect with just about any pie filling.
It’s also a lot easier than you think to make your own pie crust …especially if you have a food processor. It will cut the time (and stress) in half!
MY OTHER RECIPES
I love using both butter and shortening in my pie crust. It makes it nice and flaky! There’s also all different kinds of edges you can make. They don’t have to be perfect! I just use my thumb and index finger to press the edge out.
Before baking my pies I also like to pre-cook the crust a little. A little trick to not get the crust brown or bubbly is to place the foil over the crust and place pie beads (dried beans work great too) inside.
Easy pie crust recipe
Yield: 2 (10-inch) crusts
Prep Time: 20
Cook Time: Depending on pie recipe
Ingredients:
- 3 cups all-purpose flour
- 2-3 Tablespoons sugar
- 12 Tablespoons salted butter, cold
- 6 Tablespoons butter flavored shortening, cold
- 1 Tablespoon vinegar
- Ice cold water (add a Tablespoon at a time)
Directions:
Add the flour and sugar to a food processor and pulse a few times to get any air out of the flour. Cube the butter and shortening then add to the food processor immediately. Pulse 10-12 times until the mixture has turned crumbly. Add the vinegar and 1 Tablespoon of water. Pulse and then add another Tablespoon of water. Add a Tablespoon of water and then pulse until the dough begins to form a ball. It should have the consistency similar to play dough.
Cut the dough in half and then wrap it with plastic wrap and place in the refrigerator for about 30 minutes.
Once dough is chilled, roll out on a floured service and then carefully place in pie pan. Then make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges and press it down.
Place filling in and bake according to recipe. For most typical pie recipes I bake at 425ºF with the foil for 15-20 minutes and then 3-5 minutes without the foil.
If you don't have a food processor, you can use a pastry cutter as well.
Enjoy! Leave any questions in the comments. And made sure to come back later today for a yummy berry filling. :)
I make pie dough all the time, and you’re right, the food processor makes it so easy. I love that pie dough is so versatile– it can be used for pies, tarts, empanadas, pot pies, and more! Haha, can you tell I love pie ;-)
I love pie too! All the recipes you listed sound amazing! :)
Before your photo with the foil and pie weights, you say you like to pre-bake your crusts “a little” for all of your pies. How much time is “a little?” I like the idea because I like a browned crust and sometimes, the filling is cooked before the crust is fully ready. How long do you pre-bake your crust? Thanks!
Hi Jill! I bake mine for 5-7 minutes with the foil and pie beads on top. :)
Thanks for the tutorial! I have never made pie crust before…I may just have to give it a try!
I have this in the fridge chilling right now! I am making the Razzleberry pie recipe today. I had never heard of it before, and can’t wait to taste it. When I was making the dough for this crust I was just a little confused. In the Ingredients it has 8-12 Tablespoons of ice water. In the Directions it tells us to add 3 Tablespoons of water. I was worried that only adding the 3 wouldn’t be enough compared to the 8-12. I found that after the 2nd Tablespoon of water the dough looked like your picture, but I added another Tablespoon of water, per the directions. It made the dough thinner than I expected. Is it possible it wasn’t cold enough? Or should I just omit the third Tablespoon of water next time? I am hoping that once the dough is chilled it will be okay. Thanks!!
Thanks for the lessons on making a homemade pie crust. This will be my
first time that I will making my own crust.
curious do you need to bake crust first before using or filling?
Depends on that type of pie you’re baking! If it’s something where the whole thing gets cooked, like apple pie, you don’t need to bake ahead. But if you’re making a custard pie, like French Silk, then yes – you do need to bake before filling. :)
where can i get pie beads from
Most kitchen stores have pie beads available. Or, you can use dried beans (kidney, black, whatever you have). If you use dried beans, you can reuse them multiple times – but don’t try to make a meal with with them. All that time in the oven dries them out and makes them starchy. :)
Recipe sounds great. Can’t wait to try it.