Our favorite pie crust recipe uses butter and shortening for the best flavor and an oh-so-flaky texture.
The fun begins once you’ve preheated the oven and floured your pie plate.
Add your own personal touch to this homemade pie crust by shaping and crimping the dough.
Credit: Photographer: Jen Causey, Prop Stylist: Christine Keely, Food Stylist: Ana Kelly
Especially when you use it with some of ourold-fashioned, Southern piefavorites, like ourClassic Southern Buttermilk Pie.
Your friends and family will thank you by slicing a second piece.
You’ll need flour, sugar, salt, cold butter, cold shortening and ice water.
Credit: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Ana Kelly
A crucial step is incorporating the flour and the fat.
Most recipes stress that the fat should be cold to ensure a flaky crust.
The fat should be evenly distributed in the flour mixture, and no large chunks should be present.
Add ice water to keep the dough chilled and prevent the fat from melting in the flour.
Suppose you’re making pies in the summer, or in an especially hot kitchen.
It’s a quick processwe call for baking the crust just 8 minutes.
From there, follow your recipe’s instructions on filling and baking.
Should I Blend the Dough by Food Processor or by Hand?
It may require more elbow grease but simply move the tool through the fat and flour until incorporated.
Should You Use Butter or Shortening for Pie Crust?
Butter is often preferred in pie dough as it provides rich flavor.
Shortening lacks flavor but produces a tender, flaky pie crust and is much easier to work with.
Some recipes also call for lard, which is the rendered fat from pigs' kidneys.
Lard has a distinct savory flavor which sometimes doesn’t work well with sweet pies.
But it does create a super flaky crust and can be easier to work with than butter.
Why Is My Pie Crust Tough?
Learning where “too much” is takes practice.
Can You Make Pie Dough Ahead of Time?
Pie dough can be stored in the refrigerator for three days.
It should be wrapped in an airtight zip-top bag or in plastic wrap.
It can also be kept sealed in the freezer for three months.
Thaw pie dough by leaving it in the refrigerator overnight.
Add cubed butter and shortening; pulse until mixture resembles coarse meal, 8 to 10 pulses.
Drizzle 4 tablespoons ice water over mixture.
Gently shape dough into a flat disk.
Wrap in plastic wrap, and chill 30 minutes.
Preheat oven to 400F.
Roll dough into a 12-inch circle (about 1/8 inch thick) on a flour surface.
Fit into a lightly greased (with cooking spray) 9-inch pie plate, and crimp edges.
Prick bottom and sides with a fork.
Line pastry with parchment paper; fill with pie weights or dried beans.
Bake in preheated oven 10 minutes.
Remove weights and parchment; bake until lightly browned, about 8 minutes.
Transfer crust to a wire rack; cool completely, about 8 minutes.
Tips
This recipe originally appeared in our November 2021 issue.
