Pie crust without tears
📦 Makes 2 crusts — one for now, one for the freezer (or a very dramatic top crust)
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🧈 You’ll Need:
• 325 g all-purpose flour
• 85 g cold salted butter, cubed
• ⅔ cup chilled vegetable shortening
• ½ cup water, chilled in fridge (no ice! Just vibes)
• (or 1 tsp salt if using unsalted butter)
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👩🍳 Steps to Pastry Glory:
1. Prep the Cold Stuff
• Cube the butter and chill it.
• Run a knife through the shortening to help it break up, then chill that too.
• Water? Let it sit in the fridge for a few hours so it’s properly cold.
2. Mix the Dry
• Combine flour + salt (if using) in a big bowl.
• Add the butter and shortening. Shake the bowl to coat the fat in flour.
• Use a pastry cutter to work it until crumbly—think small peas with some bigger bits. That unevenness = flake.
3. Add Water Slowly (This Part Matters!)
• Grab a wooden spoon or Danish dough whisk—something gentle.
• Add cold water 1 tbsp at a time, mixing gently after each addition.
• You are not trying to form a smooth dough—stop when it just barely starts to clump. Some dry bits are okay.
• It should feel shaggy and loose but hold when squeezed. Too sticky? Stop. Too dry? Add ½ tbsp more water.
4. Form and Chill
• Dump onto a floured surface or silicone mat.
• Press it together with your hands—don’t knead.
• Shape into two discs, wrap in plastic, and chill for at least 2 hours.
5. Roll It Out
• Let dough sit out for a few minutes to soften slightly.
• Roll on a floured surface to 1/8” thick, rotating often and keeping it floured to prevent sticking.
6. Grease & Shape
• Lightly grease or spray your pie dish—yes, even if it’s nonstick.
• Flip a 9-inch pan upside-down on the dough and trace with a paring knife, leaving extra room for the edge.
• Gently press the dough into the pie pan—get into those corners and up the sides without stretching.
• Use scraps for cut-outs or patching thin spots.
7. Blind Bake (If Needed)
• Line with foil and add pie weights or dried beans.
• Bake at 375°F for 15 minutes.
• Remove foil + weights, bake 10–15 mins more until golden.
• Loosely tent crust edges with foil if they brown too fast.
✨ Tips & Tricks:
• Freeze the second crust for later (your future self will cry with joy).
• Works for sweet and savory pies.
• Cold dough is chill dough. If it’s soft or sticky, chill it again before rolling.
Making a perfect pie crust can often be daunting, but with a few simple steps, anyone can achieve a flaky and delicious result. Start by ensuring all ingredients are chilled, especially the butter and shortening, to create that coveted flakiness. The combination of all-purpose flour, cold salted butter, and vegetable shortening results in a balanced dough that rolls out beautifully. Remember to mix the dry ingredients thoroughly and slowly incorporate your chilled water to avoid overworking the dough. Overworking can lead to a tough crust, while a gentle hand will keep it tender. Once your dough is ready, consider chilling it again after shaping into discs. This helps to reduce shrinkage during baking. When rolling out your dough, keep it floured to prevent sticking, and always be cautious not to stretch the dough into the pie pan, as this can lead to more shrinkage during baking. If you're preparing a baked pie, blind baking your crust is crucial. Adding pie weights or dried beans helps maintain the shape and texture, ensuring the crust stays perfectly intact. Lastly, if you have extra dough, don't toss it! Create decorative cut-outs or save it for patching any thin spots in your crust. Freezing the second crust is also a great tip for future baking days; it allows you to whip up a pie in no time. So whether you're baking a sweet dessert or a savory main dish, this pie crust recipe is your new go-to!
This pie crust recipe looks amazing! I'm terrible at making pie crust, so this is a lifesaver! 🙏