It’s so exciting for me to share with you an easy pie crust recipe that doesn’t sacrifice taste or flakiness for ease! And, because I learn by watching, I show you in the video how I roll and shape my pie crust. Plus, there is a free illustrated printable showing the steps too!
I normally bake more pies during the holiday season than any other time of the year. So I want them to be amazing. After all, they are for the holiday celebration!
Easy Pie Crust is always amazing!
It has not failed me yet – seriously, it is delicious!
So, let’s talk about pie crusts for a bit and then you can watch the video so I can show you exactly how I shape my pie crust and give tips for the best crust ever.
Do you get nervous when it comes to making a pie crust? Well, calm those fears, there is no need to scared. Let’s do this together!
Pie crusts are like different personalities. They can be crisp, flaky, tender… and a combination of several qualities. It all depends on the ingredients.
Butter creates the main flavor of a pie crust. The flake comes from the vegetable shortening. Put the two together and you have a flaky, tender and tasty pie crust.
A crust that made using only butter is delicious and crisp but will not have much flake. While not necessarily what we are looking for in a pie crust, it does have a purpose. An all butter dough holds its own against juicy fillings and can be rolled out for use in a free form pastry.
Crusts with all shortening are full of the flake but do not have a lot of flavor. This is not an option for most bakers looking for the best of both – an easy pie crust with flavor and flake!
Easy Pie Crust is just that – the perfect mix of ingredients to produce the delicious flavor and flake most people want in a pie crust. It can be used for any pie, sweet or savory, fancy or plain. I like to mix it by hand but you can also use the food processor or mixer.
The dough for the Easy Pie Crust can be doubled to make 4 pie crusts and it will keep in the refrigerator a week. I have also frozen it for about a month and then thawed it in the fridge before using.
Here’s How I Roll and Shape My Easy Pie Crust
Watch the video to see how I make my pie crust. I like it to look pretty when it is finished, personally. Below the video is a free illustrated printable that shows the steps to rolling and shaping the pie crust.
Video Resources – I love seeing what other people use and why they like the products. Here are the items you see me use in the video. The links take you to the items that I have purchased.
- Rolling pin – I love this marble rolling pin because it is just the right weight and the marble stays cool and doesn’t warm the dough.
- Measuring cups – I personally like the glass measuring cups and use the 2 cup and 4 cup ones.
- Flour canister – I bought most of my Polish Pottery while we lived in Switzerland. When I am looking for something new, I keep a check on eBay.
Here is a free illustrated printable that shows the steps I take in the video. You can click on the image of the printable or there is also a download link at the bottom of the post – both will take you to the pdf for printing.
15 Tips for Making Easy Pie Crust
I have decided that the only real secret to making a pie crust is to make sure the ingredients, the butter, shortening and water, are chilled. It’s all in maintaining when something will melt, and how that melting will affect everything else. Who says that baking isn’t science?
Besides that, there are some great tips that will also help and here are 15 of them to get you started!
- Mix ingredients in a large bowl – big enough to get both hands into.
- Use butter straight from the fridge so it’s good and cold.
- Be sure to use unsalted butter.
- Cut the butter into small chunks before adding it to the flour. This makes it a bit easier to mix it all without the butter getting too warm.
- Work quickly using your fingers or a pastry cutter.
- Stop mixing when the butter and flour look like coarse crumbs.
- Refrigerate the vegetable shortening and cut it into chunks before adding.
- Mix shortening in until you have cottage cheese type curds.
- Use ice water – I literally put ice cubes in my water so it is cold.
- Once mixed, gather the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 mins – I like to wait a couple of hours if possible to make sure it is thoroughly chilled. This gives the gluten time to calm down so that as you roll it out, it won’t spring back.
- Roll the dough on a floured surface starting at one side and roll across to the other side with even pressure.
- Lift the dough frequently so it doesn’t stick to the work surface.
- To place the crust in the pie plate – Fold the dough into quarters and center in the plate. You can also roll it on your rolling pin and unroll it in the plate.
- Gently fit the dough into the pie plate. Pulling and tugging will result in a crust that shrinks.
- If time permits, chill the dough before baking – the gluten has another chance to calm down and relax.
I buy all my herbs, spices and real salt from Wilderness Family Naturals because they are organic, natural and excellent quality.
There is nothing that says homemade like a delicious flaky crust and this one is both. Plus, it is easy peasy and works every time!
- 2 3/4 c all-purpose flour
- 1 1/2 tsp salt
- 3/4 stick butter 3 oz, chilled and cut into pieces
- 1 c. vegetable shortening chilled and cut into pieces
- 1/2 c. ice water
- 5 1/2 c all-purpose flour
- 1 Tbsp salt
- 1 1/2 stick butter 6 oz, chilled and cut into pieces
- 2 c. vegetable shortening chilled and cut into pieces
- 1 c. ice water
In a large bowl, mix the flour and salt together.
Using a pastry cutter or your fingers, add the butter and mix until it is coarse crumbs.
Add the shortening and mix until you have small clumps.
Gently, add the ice water.
Stir until blended.
Turn out onto your counter and fold it together several times. Work gently - the dough will be soft.
Refrigerate for at least 30 minutes - you want to chill the dough completely.
Divide dough in half and gently roll it out to a circle.
Fit in pie plate, form edges and prick the bottom with a fork. If time permits, chill the crust for 30 minutes.
Fill and bake according to instructions.
Roll the dough on a flour dusted smooth surface.
Be careful not to stretch the dough as you put it into the pie plate handle it gently. Julia Child said that what you stretch now will shrink later!
If time permits refrigerating the crust after shaping allows the gluten to relax - 30 minutes is enough time for this. Then bake as directed.
For Blind Baking add pie weights or dry beans to fill the pan 2/3 full and bake.
Download the Free Forming and Shaping Easy Pie Crust Printable
These printables are intended for personal use only and not for resale. Please do not alter or sell them without my personal written consent.
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