Are those two little words daunting? Have you ever attempted to make a crust that ended up dense, greasy, soggy, collapse, or just not flaky at all? Or have you just avoided the whole thing, thinking its way too much work?
Don’t be discouraged, there is hope for all! Here in this handy post on this handy(at least I think so) blog, I have so lovingly displayed 2 wonderful pie crust recipes. If one seems too complicated (unlikely) then the second one is even easier and almost as good.
This recipe takes 5 minutes to put together and 1 hour to rest. You can make it a head of time and keep it in the freezer for a whole long while so that’s a plus.
This is my go to pie crust. Every time I bring a pie somewhere, I always get compliments on the crust. My boyfriend loves it and my cousin says she would eat it on its own, no filling. But don’t take their word for it, make it yourself and find out!
All Butter by-hand pie crust
2 ½ cups flour
sugar (anywhere from 1 tbsp to ¼ cup, however sweet you want)
1 cup cubed butter (COLD)
1 tsp salt
¾ cup ice cold water
- Mix all dry ingredients together
- Cut* in the cold butter until pieces are pea sized
- mix in ½ cup of the water with a spatula, adding the last ¼ cup little by little until the dough comes together
- divide into two rounds, wrap, and chill for at least 1 hour. (or freeze for 3-6 months)
- roll out gradually, fit into pie plate, and chill once more to relax before baking
* cut the butter with a pastry cutter or with your hands by rubbing the butter and flour between your fingers in a “counting money” type of motion
* COLD COLD COLD everything has to be cold or the butter will get soft, squish and ruin all your precious flakes. And we can’t have that can we?
Half butter half shortening machine pie crust
In case doing it by hand is too daunting for you, this recipe is almost just as good.
1 3/4 cups AP flour
3 tbsp cornstarch
3 tbsp sugar (or more, if that suits you)
1 tsp salt
5 tbsp cold butter
3 tbsp and 1 tsp cold veg shortening
1/2 tsp apple cider vinegar (white or rice wine works too)
1 1/4 cup cold water (THE LIKELY HOOD THAT YOU WILL NEED THIS MUCH IS LOW, BE CAREFUL WITH WATER USAGE one time 90g worked perfect for me, but another time it didn’t so use discretion)
1.Combine dry ingredients
2.beat with paddle attachment 15 seconds until all mixed
3.add butter and shortening and beat on low for around 3 minutes or until sandy/gravelly texture
4.Add vinegar. Add water 2 tbsp at a time while on med/low speed until dough comes together
5.Wrap and chill at least 1 hr until ready for use
Need Pie filling recipes?
Heres one for Blueberry. It includes 3 secrets so you might wanna check it out 😉
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Want to know another kind of pie? Using the Contact me page under the menu, tell me what kind of recipes you want to see and I’ll start baking!
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