Best Ever Pie Crust Recipes

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PERFECT PIE CRUST



Perfect Pie Crust image

Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.

Provided by Ina Garten

Categories     dessert

Yield 2 (10-inch) crusts

Number Of Ingredients 6

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Steps:

  • Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

COUNTDOWN #1 BEST PIE CRUST EVER



Countdown #1 Best Pie Crust Ever image

Provided by Aarón Sánchez

Time 2h10m

Yield 1 crust

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into small pieces
3 tablespoons solid vegetable shortening, chilled, cut into small pieces
4 tablespoons (or more) ice water

Steps:

  • Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. Use the dough with your favorite pie recipe.
  • Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
  • For recipes that call for a pre-baked pie crust: Preheat the oven to 375 degrees F. Line the crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

BEST EVER PIE CRUST!



Best Ever Pie Crust! image

Found this in Martha Stewart Living two years ago. The best pie crust recipe I've found yet!!! The vinegar in the crust makes it very tender.

Provided by E.A.4957

Categories     Dessert

Time 20m

Yield 1 pie crust

Number Of Ingredients 7

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
12 tablespoons unsalted butter, cut into small pieces and chilled
4 tablespoons shortening, chilled
1 tablespoon white vinegar
3 tablespoons ice water

Steps:

  • Place flour, salt,and sugar in the bowl of a food processor, pulse a few times to combine.
  • Add butter and shortening to the flour mixture, and pulse until the mixture resembles coarse meal, about 10 seconds.
  • With the machine running, add vinegar and 3 tablespoons ice water in a slow, stady stream through the feed tube of food processor until dough holds together.
  • Do not process for more than 30 seconds.
  • Divide dough in half, and turn each half out onto a piece of plastic wrap.
  • Press each half into a flattened circle, wrap it in plastic, and refrigerate for at least 30 minutes.

PERFECTLY FLAKY PIE CRUST



Perfectly Flaky Pie Crust image

Provided by Aida Mollenkamp

Categories     dessert

Time 35m

Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))

Number Of Ingredients 6

1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water

Steps:

  • In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
  • While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

NO FAIL PIE CRUST I



No Fail Pie Crust I image

I found this recipe years ago, and have not made any other since. This dough freezes very well.

Provided by Lenn

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 24

Number Of Ingredients 6

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

Steps:

  • Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
  • Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
  • Wrap with plastic and chill in a refrigerator until ready to prepare.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g

PERFECT PIE CRUST



Perfect Pie Crust image

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 8- to 10-inch crusts

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water

Steps:

  • Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
  • Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
  • Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
  • Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
  • Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
  • Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

THE BEST PASTRY CRUST



The Best Pastry Crust image

This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.

Provided by IrishMountainGirl

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 15m

Yield 16

Number Of Ingredients 4

2 ¼ cups sifted all-purpose flour, or more as needed
¼ teaspoon salt
14 tablespoons butter
¼ cup chilled water, or more as needed

Steps:

  • Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
  • Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
  • Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g

BEST-EVER PIE CRUST



Best-Ever Pie Crust image

An easy Pie Crust recipe, the best ever.

Provided by Jeanne Thiel Kelley

Categories     Food Processor     Dessert     Freeze/Chill     Christmas     Thanksgiving     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)

Number Of Ingredients 6

2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Steps:

  • Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

BEST EVER PIE CRUST



Best Ever Pie Crust image

I make about 45 pies every Thanksgiving and I've tried every pie crust I've found. This crust is the easiest to work with and has great taste. It is flakey too!

Provided by Lacielou

Categories     Dessert

Time 15m

Yield 3 shells

Number Of Ingredients 7

5 cups flour
1 tablespoon salt
2 tablespoons sugar
2 1/4 cups shortening
1 egg, slightly beaten
1 tablespoon vinegar
cold water

Steps:

  • Mix flour, salt and sugar.
  • Cut in cold shortening.
  • Mix the beaten egg and vinegar in a measuring cup; fill to the 1 cup mark with cold water.
  • Mix all together.
  • This will keep in fridge for 1 month.

EASY PIE CRUST



Easy Pie Crust image

Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h40m

Yield Makes 2

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

Steps:

  • To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
  • Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  • Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  • To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
  • Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
  • Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

BEST EVER PIE CRUST



Best Ever Pie Crust image

You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.

Provided by Jean Haseloh

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 16

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  • Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg

BEST EVER PIE CRUST



Best ever Pie Crust image

My mom's husband always makes the pies for the holidays and this is the only crust he will use. Even I can make a beautiful pie with this one.

Provided by Nimz_

Categories     Dessert

Time 31m

Yield 2 9inch pie crust

Number Of Ingredients 6

3 cups all-purpose flour
1 1/2 cups Crisco
1 teaspoon salt
1 large egg
1 teaspoon white vinegar
5 tablespoons whole milk

Steps:

  • With pastry blender combine flour, salt& Crisco until mixture resembles course meal.
  • In small bowel mix egg, vinegar& milk.
  • Add to flour mixture and mix only until dough holds together in a ball.
  • Refrigerate 1 hour.
  • Roll out on floured wax paper or pastry cloth.
  • Turn onto lightly greased pie plate.
  • Trim to a 1 inch overhang and flute edge.
  • To bake, punch all over with fork and bake at 400 for 11 minutes or until lightly golden brown.
  • *Freezeswell.

Nutrition Facts : Calories 2101.4, Fat 159.3, SaturatedFat 48.5, Cholesterol 109.5, Sodium 1216.6, Carbohydrate 145, Fiber 5.1, Sugar 2.7, Protein 23.7

NEVER, NEVER FAIL PIE PASTRY



Never, Never Fail Pie Pastry image

There is no fear of over-kneading this pastry.

Provided by Elaine

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

Steps:

  • In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  • In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g

BEST - EVER PIE CRUST



Best - Ever Pie Crust image

Make and share this Best - Ever Pie Crust recipe from Food.com.

Provided by Graybert

Categories     Dessert

Time 15m

Yield 2 pie crusts

Number Of Ingredients 4

2 cups all-purpose flour
1 cup vegetable shortening
1 teaspoon salt
1/2 cup water, or a little less

Steps:

  • Cut shortening into flour and salt until dough appears crumbly.
  • Add water a little at a time, until it can be gathered into a ball.
  • Roll out dough on a floured counter.
  • Don't overwork it.
  • Use as directed in pie recipe.
  • It will be very flaky.

Nutrition Facts : Calories 1361.1, Fat 103.7, SaturatedFat 29.8, Sodium 1167, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9

NEVER-FAIL PIE CRUST



Never-Fail Pie Crust image

Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 (9-inch crusts).

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon white vinegar

Steps:

  • Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.

Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

EASIEST PIE CRUST EVER!



Easiest Pie Crust Ever! image

For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.

Provided by kneeling_redhead

Categories     Pie

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 4

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup ice water

Steps:

  • In a medium bowl, mix flour and salt.
  • Add oil and water all at once to flour.
  • With a fork, stir until mixture holds together.
  • Shape dough into a ball and flatten.
  • Roll between two pieces of wax paper to a 12" diameter.
  • Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
  • Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
  • NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
  • Can be doubled for a 2 crust pie.

Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

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2021-11-18 Measure out ½ cup (120 mL) of water, add ice and stir it around so it becomes ice cold. Remeasure ½ cup (120 mL) since some the ice melted into the water. Take one tablespoon of ice water and drizzle it on top of the dough. Using a wooden spoon or spatula, mix the water into the dough. Continue to do this, tablespoon by tablespoon, until the ...
From sturbridgebakery.com
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BEST PIE CRUST EVER • THANKSGIVING DESSERTS - STEPHANIE HANSEN
Heat the oven to 400 degrees F. Place a baking sheet on a middle oven rack. Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil.
From stephaniesdish.com
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MAKE THE FLAKIEST, BUTTERY PIE CRUST RECIPE EVERY TIME
2020-08-01 Pulse until a dough forms, around 10 seconds. [If making by hand, knead until the dough just comes together into a ball and there's nothing left in your bowl.] Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling. Roll on a floured surface to fit your tin or pie dish.
From biggerbolderbaking.com
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HOW TO MAKE THE PERFECT FLAKY PIE CRUST | TASTE OF HOME
2020-11-05 Step 1: Cut the butter into the flour. The first step in making pie crust is to quickly whisk together the salt and flour in a large mixing bowl. Then, use a pastry blender to cut cold butter into the flour. Work the butter into the dough until the bits are about pea-sized.
From tasteofhome.com
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THE BEST PIE CRUST - CELEBRITY CHEF RECIPE REVIEWS | KITCHN
2019-11-19 The Very Best Pie Crust: Ina Garten’s Perfect Pie Crust. This recipe has it all, folks — a combination of butter and shortening that makes the dough easy to mix and roll, a little sugar for flavor and browning, and simple, easy-to-follow (but detailed) instructions. Ina Garten’s perfect pie crust is the only recipe to deliver on all its ...
From thekitchn.com
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BEST EVER PIE CRUST - DOUG BAKES
2020-08-21 Instructions. Using the large holes of box grater, grate 2 tablespoons butter and place in the freezer. Cutting the remaining 8 tablespoons butter into ½-inch cubes. In a food processor, pulse together ¾ cup flour, sugar, and salt, until combined. Add cubed butter and process until paste forms, about 30 seconds.
From dougbakes.com
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Top Asked Questions

What is the best way to make a pie crust?
Directions Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish.
How to bake a whole pie in the oven?
If the pie recipe calls for a prebaked shell, preheat the oven to 425°F. For an extra crispy bottom crust, place your oven rack on the bottom shelf and if you have one, bake on a preheated baking stone. Line the chilled crust with foil. Fill the crust completely with pie weights, rice, or dried beans. Place on a rimmed baking pan.
How long to bake a pre baked pie crust?
For recipes that call for a pre-baked pie crust: Preheat the oven to 375 degrees F. Line the crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and foil.
Do you Chill Your pie crust before baking?
I have baked more than 20 pies over the past year, and consistently get rave reviews about the crust. Of course, I use this recipe, but I add an extra trick. Chill EVERYTHING before beginning. I put the bowl and pastry cutter in the refrigerator, and I keep 1 ice cube in the water to keep it cold.

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