Nothing makes a pie higher than utilizing a Do-it-yourself Pie Crust! Utilizing simply 5 easy components, this simple pie crust recipe ends in a wonderfully flaky crust you’ll need to use with all of your pies!
I do know, I do know. Everybody claims they’ve the very best pie crust recipe! I actually love a flaky home made pie crust, and this pie crust with shortening and only a little bit of butter actually suits the invoice!
Why I Like Pie Crust with Shortening and Butter
I take pleasure in a very good butter pie crust recipe generally, however there are a number of causes I like to recommend this recipe:
- This straightforward recipe is tremendous simple, with solely 5 easy components.
- Make this pie crust forward of time and it seems even flakier!
- Shortening makes the pie crust really easy to work with and helps maintain its form higher!
- It has a really impartial style, making it the proper pie crust for both candy or savory pies.
Do-it-yourself Pie Crust Recipe Elements
As promised, listed here are the 5 components it is advisable to make your personal pie crust:
- All-purpose flour
- Salt
- Vegetable shortening, unflavored or butter taste
- Chilly unsalted butter
- Chilly water- I like to recommend ice water
The precise quantities you want are listed within the recipe card on the backside of the publish, so be sure that to scroll down!
The way to Make Pie Crust from Scratch
Lots of people are scared to make their very own home made pie crust as a result of it may be finicky. It is a nice recipe to begin with as a result of the shortening and refrigeration makes it very simple to work with. Right here’s methods to do it:
- Fill a cup with water add a little bit of ice to it earlier than beginning and gathering your components.
- Mix the dry components (flour and salt) in a medium bowl. Add the shortening and butter to the flour combination, then use two forks or a pastry cutter to chop it into the flour till the combination resembles a rough meal or peas. It ought to have a uniform texture however will likely be a mixture of crumbs and small bits and items.
- Add the ice chilly water a tablespoon at a time and stir gently with a fork or rubber spatula till the dough begins to carry collectively. When you add an excessive amount of water, the dough will likely be sticky. Additionally, watch out to not over-mix it or will probably be robust!
- As soon as the dough types, form it right into a ball, wrap it tightly in plastic wrap, after which pat it down right into a disc. Refrigerate it for at the very least 24 hours. Two hours, a shorter period of time or not refrigerating in any respect just isn’t ample because the dough will likely be chilled on the skin and nonetheless heat inside making it sticky if you work it. It’s possible you’ll not need to do that due to time constraints, however belief me on this: a dough that has been saved chilly for this lengthy makes it SO a lot simpler to roll out and is much less prone to tear. Additionally, DO NOT permit it to heat up or come to room temperature earlier than rolling, maintain it COLD!
- When able to roll it out, unwrap it from the plastic and place the dough on a clear work floor that’s been evenly floured. Utilizing a evenly floured rolling pin, evenly distribute arduous smacks on the dough 10-15 instances to make it extra pliable.
- Roll the dough into a big circle about two inches bigger than your pie pan. Do that by rolling a pair instances from the 12 o’clock to six o’clock positions. All the time cease rolling earlier than you get to the sting, as doing so will make the sides too skinny. Flip the dough 180 levels and roll once more from 12 to six, evenly including flour to your work floor, if wanted. Then flip the dough 90 levels and roll the identical manner. Rotating the dough will even assist forestall it from sticking. If the dough is chilly sufficient, and by working rapidly and effectively, you need to solely want a minimal quantity of flour to maintain it from sticking both to your work floor or the rolling pin. Including an excessive amount of flour will make the dough robust.
Proceed rotating 90° and rolling till you’ve gotten created a circle that’s at the very least 2-inches bigger than your pie plate. If there are edges which are a bit straight, use the top of the rolling pin to curve from the center of the dough out to the sting. Additionally, if cracks kind on the edges, push the dough collectively by cupping your hand, serving to to kind the outer fringe of the circle, and gently push in the direction of the center. Then roll once more as directed.
- The dough ought to be evenly floured sufficient so to roll it up and over the rolling pin or fold it in half to switch to the pie dish. Drape it loosely over, then match it into the pan by gently lifting the sides of the dough in order that it settles on the backside and alongside the perimeters, by no means urgent or forcing as that can tear it. When making a one-crust pie, don’t trim the sides. Simply fold the surplus dough beneath making a thicker base to crimp or flute the crust (see beneath). When making a double-crust pie, fold the highest crust beneath the underside overhanging crust to kind your edge, after which crimp.
- Use the tines of a fork to position holes over the underside and sides of the dough. Place into the fridge for at the very least quarter-hour to sit back once more earlier than continuing with blind-baking or fill the pie and refrigerate. The colder your dough is when it goes into the oven, the flakier will probably be, and it’ll additionally assist forestall shrinking because it bakes.
Be aware: This recipe makes sufficient dough for one crust. When you want a double crust in your pie, you may double the recipe and divide the dough in half.
The way to Flute a Pie Crust
There are many methods to make a gorgeous, ornamental pie crust. You should utilize a fork to crimp the sides, or you may roll the crust and use your fingers to flute the pie crust.
Don’t take away any extra dough hanging over the facet. Fold the surplus dough beneath to create a thicker base to crimp or flute the sides.
When making a pie with two crusts, fold the highest crust beneath the underside overhanging crust to kind your edge.
Use two palms for a fluted pie crust. Push the index finger of 1 hand into the pie crust from the within of the pie, pushing in between the thumb and index finger of the other hand which is on the skin of the crust, making a “U” or “V” form. Work your manner across the crust in a circle, spacing the flutes about an inch aside.
The way to Refrigerate Crisco Pie Crusts for Later Use
This dough could be refrigerated for as much as three days wrapped it in plastic wrap.
For longer storage, double wrap the disc in plastic wrap and freeze for as much as 6 months! Thaw in a single day within the fridge earlier than filling and baking.
FAQs
When do I must Blind Bake a Pie Crust?
Blind baking is if you totally bake the unfilled pie crust so it cooks all through. It is just actually crucial when the filling isn’t baked (like a cream pie or lemon meringue). Nevertheless, many individuals desire to par-bake (partially bake) or blind bake pies with a runny filling, like pumpkin pie or pecan pie. Others all the time blind bake their crusts!
If it is advisable to par-bake or blind bake your crust, it’s simple! As soon as your pie crust is trimmed and fluted, prick it throughout with the tines of a fork and pop it within the fridge to sit back it for 15-20 minutes.
Subsequent, loosely line your pie crust with parchment paper, then fill it with pie weights or dried beans. Be aware- should you use beans, you may reuse them again and again as pie weights, however you may’t use them for cooking when you’ve used them to blind bake. Simply maintain them saved in an hermetic container.
Bake the pie as directed in your recipe.
Can I take advantage of an egg wash on my pie crust?
An egg wash (crushed egg plus water) creates a stunning golden brown end on pie crusts. It additionally helps the crust from getting soggy. It’s non-compulsory, however sure, you may completely use an egg wash on home made pie crust should you like!
Ideas for Rolling out a pie crust
For nice recommendations on making the proper pie crust, see the numbered directions above.
Filling Strategies
I’ve acquired all types of home made pies you need to strive with this scrumptious pie crust! Listed here are a few of my favorites:
- Heat blueberries, a delicate, fantastically adorned pie crust, and an empty abdomen will make this Blueberry Pie a no brainer household dessert
- This Pineapple Pie is ideal for summer season, with a scrumptious, flaky double crust full of crushed pineapple! High it with ice cream for a particular deal with!
- This Apple Cream Pie is a favourite for the vacations, however with apples lined in a cinnamon sugar combination surrounded by heavy cream, this pie is a favourite all yr spherical
- Chocolate Peppermint Cream Pie is certain to be an enormous crowd-pleaser throughout the holidays with its clean and creamy chocolate filling, peppermint extract, and fluffy whipped topping lined in peppermint sweet!
- Lemon Chess Pie is one other creamy dessert that screams spring and summer season! I really like lemon, and this pie satisfies all my lemon cravings!
- The BEST Pecan Pie is one other vacation favourite, however in truth, I’d eat this decadent pie anytime! The gooey pecan filling is one thing price splurging on!
For savory pies, strive a Turkey or Rooster Pot Pie on this home made crust! It actually brings a basic consolation meals dish to the following degree.
What’s your favourite pie? Share within the feedback beneath!
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Do-it-yourself Pie Crust
Nothing makes a pie higher than utilizing a Do-it-yourself Pie Crust! Utilizing simply 5 easy components, this simple pie crust recipe ends in a wonderfully flaky crust you’ll need to use with all of your pies!
Stop your display from going darkish
Directions
-
Fill a cup with water add a little bit of ice to it earlier than beginning and gathering your components.
-
Mix the dry components (flour and salt) in a medium bowl. Add the shortening and butter to the flour combination, then use two forks or a pastry cutter to chop it into the flour till the combination resembles a rough meal or peas. It ought to have a uniform texture however will likely be a mixture of crumbs and small bits and items.
-
Add the ice chilly water a tablespoon at a time and stir gently with a fork or rubber spatula till the dough begins to carry collectively. When you add an excessive amount of water, the dough will likely be sticky. Additionally, watch out to not over-mix it or will probably be robust!
-
As soon as the dough types, form it right into a ball, wrap it tightly in plastic wrap, after which pat it down right into a disc. Refrigerate it for at the very least 24 hours. Two hours, or a shorter period of time or not refrigerating in any respect just isn’t ample because the dough will likely be chilled on the skin and nonetheless heat inside making it sticky if you work it. A very COLD dough is SO a lot simpler to work with and reduces its’ skill to tear. Additionally, DO NOT permit it to heat up or come to room temperature earlier than rolling, maintain it COLD!
-
When able to roll it out, unwrap it from the plastic and place the dough on a clear work floor that is been evenly floured. Utilizing a evenly floured rolling pin, evenly distribute arduous smacks on the dough 10-15 instances to make it extra pliable.
-
Roll the dough into a big circle about two inches bigger than your pie pan. Do that by rolling a pair instances from the 12 o’clock to six o’clock positions. All the time cease rolling earlier than you get to the sting, as doing so will make the sides too skinny. Flip the dough 180 levels and roll once more from 12 to six, evenly including flour to your work floor, if wanted. Then flip the dough 90 levels and roll the identical manner. Rotating the dough will even assist forestall it from sticking. If the dough is chilly sufficient, and by working rapidly and effectively, you need to solely want a minimal quantity of flour to maintain it from sticking to your work floor and rolling pin. Including an excessive amount of flour will make the dough robust. Proceed rotating 90° and rolling till you’ve gotten created a circle that’s at the very least 2-inches bigger than your pie plate. If there are edges which are a bit straight, use the top of the rolling pin to curve from the center of the dough out to the sting. Additionally, if cracks kind on the edges, push the dough collectively by cupping your hand, serving to to kind the outer fringe of the circle, and gently push in the direction of the center. Then roll once more as directed.
-
To switch to the pie dish, roll it up and over the rolling pin or fold it in half. Drape it loosely over, then match it into the pan by gently lifting the sides of the dough in order that it settles on the backside and alongside the perimeters, by no means urgent or forcing as that can tear it.
-
When making a one-crust pie, don’t trim the sides. Simply fold the surplus dough beneath making a thicker base to crimp or flute the crust (see beneath). When making a double-crust pie, fold the highest crust beneath the underside overhanging crust to kind your edge, after which crimp.
-
Use the tines of a fork to position holes over the underside and sides of the dough. Place into the fridge for at the very least quarter-hour to sit back once more earlier than continuing with blind-baking or fill the pie and refrigerate. The colder your dough is when it goes into the oven, the flakier will probably be, and it’ll additionally assist forestall shrinking because it bakes.
-
Comply with baking directions based on your required recipe.
Notes
This recipe makes sufficient dough for a single pie crust. If a double pie crust is required, then merely double the recipe and divide the dough evenly in half.
Diet
Serving: 1pie crust | Energy: 1589kcal | Carbohydrates: 143g | Protein: 19g | Fats: 104g | Saturated Fats: 26g | Polyunsaturated Fats: 30g | Monounsaturated Fats: 42g | Trans Fats: 13g | Sodium: 591mg | Potassium: 201mg | Fiber: 5g | Sugar: 1g | Calcium: 31mg | Iron: 9mg
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