How To Make The Best & Easiest Piecrust

Are you tired of trying piecrust recipe after piecrust recipe only to find that none of them come out the way they're supposed to?

So, if you think you'll never make an amazing, delicious piecrust that will be the envy of all your friends, think again!

Believe me, I feel your pain...I've tried so many different piecrust recipes in the past and could never get one to come out right. It's very frustrating!

Then I discovered the BEST and EASIEST piecrust ever! And now I'm going to share it with you, but only if you promise to send me a slice of your next awesome pie! (just kidding...go ahead, eat the whole thing...you deserve it)

This piecrust is so incredible that every time someone tastes it, they ask me to show them how to make it!

I have actually taught a lot of people just how fun and easy this piecrust is to make...and even more fun to eat! Now it's your turn!

I know you've been waiting for someone to come to the rescue and say "ENOUGH! WILL SOMEBODY PLEASE SHOW ME HOW TO MAKE A PERFECT PIE CRUST THAT TASTES AWESOME SO I CAN STOP WASTING TIME WITH ONES THAT I HAVE TO THROW AWAY! (BTW: all caps means you're yelling, that's ok, I've yelled that same thing many times)

Have no fear! I'm about to answer your prayers. Don't worry...you will never have to yell again. At least not about making a perfect piecrust. 

You'll learn LITTLE KNOWN TRICKS & TIPS to making your piecrust stand out above all the others...your pie will be the first one gone at the next neighborhood party! And isn't that the best compliment of all???

Don't you think you've waited long enough to make the best pie ever?

Well, your wait is over...enjoy the recipe!

12 ½ ounces unbleached all-purpose flour = (2 ¾ cups)
1 teaspoon salt
2 tablespoons sugar
½ cup vegetable shortening, cut into ½ inch pieces and chilled (frozen is using a food processor)
6 ounces unsalted butter, cut into ½ inch pieces and chilled
6-8 tablespoons cold water

By Hand: (this is the way I do it and it comes out perfect every time!)
1. In a large mixing bowl, combine the flour, salt and sugar. Blend the shortening into the flour until the dough is crumbly. Add the butter and continue working until combined.
2. Mixing the dough lightly, add the water, 1 tablespoon at a time, until dough gathers together. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.

By Food Processor:
1. In the bowl of a food processor, combine the flour, salt and sugar. Pulse several times to mix. Add frozen shortening and pulse about 8-10 times, until just combined. Add frozen butter and pulse 8-10 times until the mixture is crumbly.
2. While pulsing, add water 1 tablespoon at a time until a little bit of dough begins to hold together when squeezed in your hand.
3. Turn the dough out onto the counter, gather and squeeze it together, flatten into a disk, wrap in plastic and refrigerate for at least 1 hour.

Make It Ahead: Dough can be frozen for up to 1 month.

To Roll Out Dough: On a lightly floured surface, roll dough out into a circle slightly larger than the pie pan you're using. Roll pastry around the rolling pin and unroll into the pan. With the knuckles of your fingers, gently ease the pastry into the pan, allowing for shrinkage.

Trim the edge with a paring knife and decorate the rim of the crust with the times of the fork, or you can make little cutouts with a cookie cutter, and with a little water, press them lightly around the rim of the pan.

To Prebake an (empty) Pie Shell: (also called blind baking):

Prick the bottom of the pastry lightly with a fork and line it with parchment paper. Fill to the brim with pie weights. (if you don't have pie weights, you can use rice, uncooked of course ).

Bake in a preheated 375 oven for 20-30 minutes. Remove from oven, take out weights (be careful, they will be very hot) and parchment, and return to the oven for an additional 5-10 minutes, until golden brown. Transfer to a cooling rack. In order to keep the piecrust crisp for up to 1 day, leave it uncovered on a baking rack.

TIPS & TRICKS:

1. The Secret to the perfect piecrust is COLD, COLD, COLD butter, shortening & water!
2. Cut the butter in first, then the shortening. (leave the shortening in the refrigerator until you're ready for it, so it stays nice and cold)
3. Leave little bits of butter and shortening in the dough for flakiness.
4. Use ice cold water...and start with about 6 tablespoons and go from there.
5. If you have a kitchen scale, use it to measure the flour. Believe it or not, you'll get a slightly different measurement when you use a scale rather than measuring cups. (I've done it both ways, and it still comes out perfect every time...so you can decide which one to use)
6. When you roll out the dough, roll from the center out and turn ¼ turn between rolls, and you'll make a perfect circle! 7. This recipe will make a 2-crust pie (or 2 separate pies), so when you're working with ½ the dough, leave the other ½ in the refrigerator so it doesn't get too warm.

Good Luck & Happy Baking!

Users Reading this article are also interested in: