Every baker needs the perfect pie crust recipe in their repertoire. Whether for a delicious sweet dessert pie or a savory chicken pot pie for dinner. A good pie crust recipe is a must.
The Perfect Balance
For me this crust recipe is the perfect balance between the richness and flavor of a butter crust and the beautiful flakiness of a shortening crust. It is also very quick and easy. Using a food processor instead of cutting the butter & shortening in by hand makes for a simple and quick crust. It has the added benefit of being a more even texture so it is better suited to working into fancy details like lattice and intricate patterned crusts.
You can learn how to make a beautiful decorative pie with my free video tutorial here >>> How To Make Pretty Decorated Pies <<<
My perfect pie crust recipe holds up well to the extensive handling needed to create those super fancy decorative pies you see all over Pinterest. It’s even, smooth texture is just right for all the fancy details and is still a lovely, buttery flavor and that delicious flakey texture we covet in pie crusts.
Tips for Best Perfect Pie Crust Recipe Results
It’s best to make this crust at least a few hours ahead and chill in thoroughly in the fridge before using it. You can even make a day ahead as a time saver. This crust also freezes well so you can make big batches ahead of time or freeze left overs as needed.
Another trick is to put the butter and shortening in the freezer for 20 minutes before blending into the flour. This really helps make a lovely flaky crust.
Use ice water. Keeping the ingredients as cold as possible is what produces the best flaky crust. When your butter and shortening don’t get soft or melted into the flour before baking it allows those lovely flakey layers to develop instead of being a tough, dense crust.
Delicious Pie Filling Recipe
I also have a fantastic apple huckleberry pie filling recipe here >>> Apple Huckleberry Pie Filling<<< It’s my all time favorite pie! We have a ton of wild huckleberries in my area and I have made it a tradition to go pick as many as I can in the fall and fill my freezer for the year. We also get luscious wild blackberries which are also perfect in the recipe in place of the huckleberries. If you have never had apple blackberry or apple huckleberry pie you really NEED to try my recipe! I promise you will be in love just like I am!
Don’t forget to check out my Pretty Pie Tutorial!
Happy pie making Sweet Friends!
Have A Sweet Day!
| Prep Time | 15 minutes |
| Servings |
10 inch crusts
|
- 6 ounces unsalted butter diced and very cold
- 360 grams all purpose flour (3 cups)
- 1 teaspoon salt
- 1 tablespoons sugar
- 2.5 ounces vegetable shortening very cold (1/3 cup)
- 4 ounces ice water (about 1/2 cup)
Ingredients
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- Dice the butter and put it in a bowl with the shortening. Set in freezer to chill while preparing the other ingredients
- Place the flour, salt and sugar in the bowl of a food processor with the blade attachment. Pulse a few times to incorporate.
- Add the cold butter and shortening a few chunks at a time and pules s few times in between additions. Pulsing about 15 times total. Don't over mix, you want the butter & shortening to be a little smaller that pea sized.
- With the machine running, pour the ice water down the feed tube. Stop and then pulse the food processor until the dough comes together and forms a ball.
- Dump the dough onto a floured surface and quickly kneed just a few times to fully incorporate the mixture
- Roll into a ball, cut in half, then flatten into discs. Wrap each piece with plastic wrap and refrigerate for at least an hour before using.
- To use: Roll each piece on a well floured surface into a 12" circle. Rolling from center to edge, turning and flouring he dough to make sure it doesn't stick to the board. Fold dough in half, then quarters. Place in pie pan and unfold. Gently press into pie pan without stretching the dough. Trim excess crust to the outside rim of pie pan. Add pie filling then repeat with the top crust. Trim excess crust top crust around pie pan leaving about 1/2 inch extra. Tuck extra top crust under the lip of the bottom crust then crimp the crust edge with fingers or fork.
- brush the crust with milk or beaten egg and sprinkle with coarse sugar. Cut a few slits in the top of the crust to release steam.
- Place the pie on a parchment-lined baking sheet. Bake in oven preheated to 450 for 10 minutes, reduce heat to 350 and bake 40 more minutes. f the edges of the crust start getting too dark you can cover them with strips of aluminum foil. When done, apples should feel soft with a cake tester.
