Homemade Pie Crust is made with a few simple ingredients, such as flour, butter, shortening, and salt. This recipe is so forgiving that you will never use another recipe again.
PERFECT HOMEMADE PIE CRUST
Deliciously tender and buttery, our pie crusts are easy to make and perfect for even the most experienced cooks or if you are making your first pie crust. Transform your holiday dessert table with these simple delights!
Homemade Pie Crust can seem daunting if you have never made it. At least, that is how I felt the first time I wanted to make a pie using homemade crust.
I promise you that it will get easier and more comfortable the more you make it homemade. As my mother used to say, "Practice makes perfect."
For years, I used to make my homemade pie crust with just shortening, and I still do occasionally, but I find the added butter gives the pie crust an excellent, rich taste.
In my early years in home economics, "now you know how old I am," there was a recipe we would make for social events at the school with vinegar and an egg added. The recipe would make five pie crusts.
I have used this recipe for years and still do today when I want to make several pies.
When making my pie crust, it is much easier to roll the dough first and chill it in the pie plate rather than chilling it and then rolling it out. It is just a personal preference, not a must.
I hope you will give the homemade pie crust a try. It is so rewarding and super delicious.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOMEMADE BUTTERY FLAKY PIE CRUST
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Homemade Buttery Flaky Pie Crust and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST HOMEMADE BUTTERY FLAKY PIE CRUST
Flour. All-purpose flour is recommended.
Salt. The salt is essential in a pie crust recipe. It's what causes the taste of the fat and flour to have flavor.
Use chilled ingredients. Make sure all ingredients are cold right out of the refrigerator. I even chill my flour on warm days.
Don't overmix. Only mix the dough until it comes together and forms a ball.
Add water as you go. Add the water slowly or a tablespoon at a time.
Mixing the dough. I have a recipe for both methods of mixing the dough, by hand and food processor.
Add flavors. To give the recipe a little flair, add hints of fresh herbs or spices like pumpkin, apple, nutmeg, vanilla, almond extract, and cocoa.
WHAT YOU WILL NEED TO MAKE HOMEMADE PIE CRUST
Large bowl
Rolling in
Food Processor (optional)
Flour
Shortening
Butter
Salt
Pie plate
HOW TO MAKE HOMEMADE PIE CRUST
Using A Pastry Cutter or Two Forks:
Mix the flour and salt together in a large bowl. Add the cold shortening and cold butter.
Cut the shortening and butter into the mixture using a pastry cutter or two forks until it resembles a coarse meal. A few large bits of fat are ok.
Using very cold water (a water dispenser in the refrigerator is helpful), drizzle a tablespoon of the water around the crumb mixture at a time, stirring with a fork between additions. As the dough begins to form a ball, stop adding the water.
Transfer the dough from the bowl to a lightly floured work surface and form it into a smooth disk-like shape.
Divide the disk in half, forming two flattened disks. These may be wrapped and used for later. Place them in the refrigerator.
If you are making a pie, roll the pie dough out on a lightly floured surface, starting at the center and moving the rolling pin out toward the edge, creating a circle a little larger than the pie plate.
Once the pie crust is rolled out, place it on a pie plate.
Arrange the crust to fit by tucking or cutting the edges next to the pie plate's edge.
Place in the refrigerator for 30 minutes or an hour before using in a recipe.
Bake according to the recipe that calls for pie crust.
Using a Food Processor:
Place flour and salt in the bowl of a food processor and pulse a few times to combine.
Add cold shortening and cold butter and pulse a few times until the mixture resembles coarse crumbs.
Have your water measured and ready to pour. Turn the processor at full speed and slowly pour all the water into it while it is running.
As soon as the dough begins to form a ball. Stop pouring the water and the processor.
Transfer the dough from the food processor bowl to a lightly floured work surface and form it into a smooth disk-like shape.
Divide the disk in half, forming two flattened disks. These may be wrapped and used for later—place in the refrigerator.
If you are making a pie, roll the pie dough out on a lightly floured surface, starting at the center and moving the rolling pin out toward the edge, creating a circle a little larger than the pie plate.
Once the pie crust is rolled out, place it on a pie plate.
Arrange the crust to fit by tucking or cutting the edges next to the pie plate's edge.
Place in the refrigerator for 30 minutes or an hour before using in a recipe.
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Add cold shortening and cold butter and pulse a few times until the mixture resembles coarse crumbs.
Have your water measured and ready to pour. Turn the processor at full speed and slowly pour all the water into it while it is running.
As soon as the dough begins to form a ball. Stop pouring the water and the processor.
Transfer the dough from the food processor bowl to a lightly floured work surface and form it into a smooth disk-like shape.
Divide the disk in half, forming two flattened disks. These may be wrapped and used for later—place in the refrigerator.
If you are making a pie, roll the pie dough out on a lightly floured surface, starting at the center and moving the rolling pin out toward the edge, creating a circle a little larger than the pie plate.
Once the pie crust is rolled out, place it on a pie plate.
Arrange the crust to fit by tucking or cutting the edges next to the pie plate's edge.
WHERE YOU MAY SEE THIS RECIPE
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