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basic pie crust

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Basic Pie Crust

My basic pie crust recipe that I have been using for years. This is the best pie crust recipe that is flavorful and flaky – just like a pie crust should be! I have tried so many different pie crust recipes, it’s ridiculous. But every single time, I come back to this recipe. It’s a family recipe, a version used by my family. I have changed it up a little bit after finding what works best for me (half butter instead of all shortening, par-baking the crust with weights). Pie crust tends to be intimidating to people, but the actual process is quite simple. It may take some practice to make it pretty (a skill I am still working on to this day) but making the crust is usually as simple as mixing ingredients.

Ingredients :
  • 1 tbsp. Vinegar
  • 1/4 cup Water
  • 1 Egg
  • 1/2 cup Cold butter
  • 1/2 cup Vegetable shortening
  • Sugar
  • 1 tsp. Salt
  • 2 1/2 cups All-purpose flour
Directions :
  1. Whisk together the flour, salt, and sugar in a medium bowl. With a pastry cutter, cut the shortening and butter into the flour mixture until the mixture resembles coarse meal, with pea-sized pieces of butter.
  2. Lightly beat the egg, then add it to the water and vinegar. Add the water to the dry ingredients and mix just until the dough comes together. Divide in half, then form into 2 discs. Wrap in plastic wrap and refrigerate until cold, at least 30 minutes.
  3. Once chilled, remove one disc at a time and roll out into a 12-inch circle. (I like to do this between 2 sheets of waxed paper so that I don’t have to flour the work surface.) Transfer the dough to a 9-inch pie dish. Trim the edges and crimp. Poke the bottom of the pie crust with a fork several times.
  4. For a fully baked crust: Preheat oven to 350℉. Line the pie crust with parchment paper. Fill with pie weights or dried beans, about half to 2/3 full. Bake for 20 minutes. Remove from the oven and carefully remove the paper and weights. Return the crust to the oven and bake an additional 10 minutes or until golden brown.

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