The only pie crust recipe you’ll ever need 👏
🥧 Perfect Homemade Pie Crust
This buttery, flaky pie crust turns out perfect every time. It’s foolproof, easy to make ahead, and works with any sweet or savory pie! 🙌 Whether you’re baking for the holidays or just want to up your pie game, this recipe is a game changer.
✅ You’ll need:
* 2½ cups all-purpose flour
* 1 tsp kosher salt
* 6 Tbsp cold unsalted butter
* ¾ cup chilled vegetable shortening
* ½ cup ice water
👩🍳 How to make it:
1. Mix flour + salt in a bowl.
2. Add frozen grated butter + chilled shortening. Cut into flour until crumbly.
3. Add ice water, one spoon at a time, until dough forms.
4. Divide into 2 disks, wrap, and chill for 2 hrs (or freeze 30 min).
5. Roll out on floured surface. Transfer to pie dish, trim & crimp edges.
6. Fill & bake as directed in your pie recipe.
7. For blind baking: use pie weights + bake at 375°F for 15–20 min. Remove weights, prick crust, and bake 10–15 more min.
✨ SAVE this recipe and tag us if you try it! Full recipe at Tastes Better From Scratch (link in bio!)
#HomemadePieCrust #EasyBaking #HolidayBaking #pierecipe #piecrust
Hey fellow bakers! I wanted to share a bit more about why this homemade pie crust recipe has become my absolute go-to, especially after years of trying to perfect my pie game. One question I always get asked is, 'Is making pie crust from scratch really worth the effort compared to store-bought options?' And my answer is a resounding YES! For a long time, I relied on refrigerated pie crusts. They’re convenient, I admit. But after trying this recipe, I realized what I was missing. The difference in flavor and texture between something mass-produced and a truly homemade pie crust is night and day. This recipe creates a buttery, flaky foundation that elevates any pie, sweet or savory. My friends always comment on how tender and delicious the crust is, and it makes all the difference in the final dish. Let's talk about some common struggles I used to have, and how this recipe helps. Ever had a pie crust shrink dramatically in the oven? That used to happen to me all the time! I learned that keeping your butter and shortening super cold, and not overworking the dough, is key. When you overwork the dough, you develop too much gluten, making it tough and prone to shrinking. This recipe's method of grating frozen butter really helps keep everything cold and incorporates the fat beautifully. Another common issue: a soggy bottom. Ugh, nothing ruins a pie faster! For fruit pies especially, I now always blind bake my crust. The recipe gives great instructions for this. Using pie weights (or even dried beans!) helps prevent the crust from puffing up, and a second quick bake after removing the weights ensures it's perfectly crisp before adding your filling. This step is a game-changer for a perfectly firm bottom crust. And what about cracks when rolling? I found that if my dough wasn’t chilled enough, or if I rolled it out too quickly, cracks would appear. Taking the time to properly chill the dough (the 2 hours recommended is ideal, but even 30 mins in the freezer helps in a pinch!) allows the gluten to relax, making the dough much more pliable and easier to handle. Always roll from the center outwards, rotating the dough frequently, and if a crack appears, you can usually gently press it back together with your fingers or a little scrap piece of dough. For those wondering about making ahead: this dough freezes beautifully! I often make a double batch and freeze one disk for later. Just thaw it in the fridge overnight before you plan to use it. It makes holiday baking so much less stressful when a perfect pie crust is already waiting for you. So, while store-bought crusts have their place, trust me when I say investing a little time in this homemade pie crust recipe is incredibly rewarding. Your tastebuds, and anyone you share your pies with, will thank you!
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