Pie has gone from being the quintessential American dessert to a lost art. I believe that this is mostly due to many people being scared of pie crust. I hear so many people say how much work pie is or how the crust can be so hard to perfect. The crust is an important part, but a truly amazing pie is one where the crust doesn’t take center stage. Instead, it balances the filling perfectly, being not too sweet but oh so flaky.
This crust is just that: the best pie crust. Slightly sweetened and with the perfect mix of ingredients, science takes over. During baking, the crust becomes oh so flaky and tender. As a bonus, this is a cinch to make and rolls out like a breeze!
If you are like me, you will come to love this crust so much you will double the recipe and have a prepared crust in the freezer at all times. Once a crust is made and ready, pie is such a quick and simple dessert to throw together. A rolled out pie crust will keep in the freezer for up to 3 months, not that it will last that long!
Watch how to make this pie crust recipe:
The Best Pie Crust
- 1 ½ cups all-purpose flour
- 2 tsp sugar
- 1 tsp salt
- 6 tbsp unsalted butter cut into ¼-inch pieces and par frozen
- 4 tbsp shortening I use lard that is par frozen
- 5-6 tbsp water ice cold
- In a food processor place flour, sugar and salt. Pulse just to combine dry ingredients. Sprinkle butter and shortening pieces over the dry ingredients and pulse to form a very coarse cornmeal-like mixture. Transfer to a mixing bowl and sprinkle with water. Mix to combine. The dough will still be crumbly.
- Pour onto parchment or plastic wrap. Using the wrap, pull up the sides to create a cohesive dough. Form disk and pat into a flat round. Chill for 15-20 minutes. Roll out to fit a 9- or 10-inch pie pan. If the dough becomes too soft, place back in the refrigerator to chill. Fill with your desired pie filling and bake according to the recipe.
- If you want to fully bake the crust preheat the oven to 375 degrees F. Line the chilled crust with parchment and weights filling up the interior of the shell (or dried beans as weights). Bake with weights until the outer crust is set, 15-20 minutes. Remove the parchment and weights, dock the crust and continue to bake until the inside crust is golden, 20-25 minutes.