No Fail Pie Crust for Beginners
If you’re looking for a quick and easy pie crust recipe, look no further! This is the recipe that I have used time and time again, and it has never failed me.
The finished product creates a wonderfully flakey, flavorful crust that goes so well with an filling you want to pair it with.
One thing I truly believe about getting in the kitchen and learning a new skill is that you have to start with a tried-and-true recipe. This pie crust recipe is the very same one that I used to bake thousands of pies at the pie shop, and is probably the recipe that I will use until the day I die.
I’m sure some of you will cringe at the fact that I use shortening instead of butter, but I have found that butter can actually create a tougher outcome than shortening, which is something I want to avoid at all costs. To compensate, I always douse the tops of my pies with loads of melted butter so I still get that same buttery flavor.
This recipe breaks a lot of rules that I feel tend to hold people back. It doesn’t require chilling, or resting. It just requires gentle hands and a good feel for the proper amount of water. It a crust recipe that holds together well, and has gotten compliment after compliment in my lifetime.
I truly hope you give it a shot! I promise you can do it!
If you’ve give it a shot and aren’t getting the results you’re looking for, head over to the Bakehouse Blog and find the answers within my post titled “Why is my pie crust…”. There, I discuss all the things that are going wrong and all of the solutions to avoid it next time!
With love,
Your Baker, Hannah
*Note: If you are making this crust and wish to bake it before adding your filling (like in the case of a cream pie), simply heat your oven to 425 degrees F and bake your crust for 12-15 minutes! (If you feel more comfortable, you can line your crust with parchment, fill it with dry beans, and bake it that way to help prevent it loosing its shape in the oven!)
Convinced it’s time for some homemade pie crust? Here’s a grocery list of everything you’re gonna need!
Ingredients for Homemade Pie Crust:
All-purpose flour
Vegetable shortening
Salt
White vinegar
Iced water
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Substitute Ingredients:
Vegetable Shortening: If you don’t have shortening, you can substitute it with unsalted butter. Butter will provide a slightly richer flavor, but the texture will still remain flaky.
White Vinegar: Apple cider vinegar can be used as a replacement for white vinegar. You could also use lemon juice, though it may slightly alter the flavor.
All-Purpose Flour: You can swap this with pastry flour for a more tender crust. If you’re gluten-free, try a gluten-free all-purpose flour blend designed for baking.
What Tools Do You Need for Homemade Pie Crust?
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Step-by-Step Summary for Baking Homemade Pie Crust:
To make this No-Fail Pie Crust, you begin by combining your dry ingredients, flour, and salt in a large mixing bowl. Cut in your vegetable shortening with your hands or a pastry cutter, working it into the flour until the mixture looks sandy with pea-sized lumps throughout. Once the dry mixture is ready, slowly add iced water mixed with vinegar, one tablespoon at a time. The dough should be shaggy and hold together when pressed into a ball.
After the dough has come together, divide it into three equal portions, roll each into a ball, and pat them into small discs. Roll out each disc on a well-floured surface to a 1/4 inch thickness. If you are not using all of the dough immediately, wrap it in plastic wrap and store it in the freezer for later use. The dough will hold up for up to two months when frozen.
FAQs About Making Homemade Pie Crust:
Why add vinegar to pie crust dough?
Vinegar helps inhibit gluten formation, which can make your crust tough. It acts as a tenderizer, ensuring the crust stays soft and flaky.
Can I use butter instead of shortening?
Yes, butter can be used in place of shortening. While the crust will have a slightly different texture and taste, it will still be delicious and flaky.
What’s the best way to roll out pie crust?
Be sure to flour your surface generously, and rotate the dough as you roll to maintain an even thickness. If cracks appear, simply pinch the dough back together.
Tips for Achieving a Perfectly Flaky Crust:
Use Cold Ingredients: Keep your shortening cold and use ice-cold water. This helps maintain the distinct layers in the dough as it bakes, which gives the crust its flakiness.
Don’t Overwork the Dough: Handle the dough as little as possible when mixing and rolling it out. Overworking the dough can lead to a tough crust due to overdeveloped gluten.
Chill Before Rolling: Let the dough rest and chill in the fridge for at least 30 minutes before rolling it out. This helps prevent shrinking while baking.
How to Prevent a Tough Pie Crust:
Avoid Overmixing: Mix just until the dough comes together. Too much mixing activates gluten, making the crust chewy rather than tender.
Don’t Add Too Much Water: Gradually add water until the dough holds its shape. Excess moisture in the dough will cause it to become dense and tough.
Rest the Dough: Allowing the dough to rest helps relax the gluten, which can reduce toughness and help maintain flakiness.
How to Freeze Your Unbaked Pie Crust:
If you’re not using all of your pie dough immediately, freezing is a great option. Once you’ve rolled out your dough into discs, tightly wrap them in plastic wrap and place them in a freezer-safe bag. They will keep for up to 2 months in the freezer. When you're ready to bake, allow the dough to thaw in the fridge for several hours before rolling it out and using it as desired. This method is perfect for preparing pie crusts ahead of time, so you can easily pull one out when the pie craving hits!
Recipe for No-Fail Pie Crust:
No Fail Pie Crust for Beginners
Ingredients
Instructions
- In a 1 cup measuring cup, add water, a few cubes of ice, and 2 tablespoons of vinegar. NOTE: You will not use all of the water. Set aside until you are ready to add.
- In a large mixing bowl, add flour and salt and stir to combine.
- Next, add your shortening and, using your hands, begin mixing the shortening into the dough. (To do this, you can pinch the shortening into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and shortening between your hands and letting it fall back into the bowl.) Mix until the flour and shortening have combined to create a sandy texture with a few pea-sized lumps of shortening remaining intact throughout the mixture.
- Once you have achieved the proper texture, you can begin adding your liquids. Do not add them all at one time, but begin with 2-3 tablespoons, mixing as you go.
- Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold it's shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.
- Once you have added as much water as you need, evenly divide your dough into 3 equal balls, and set them aside.
- Dust the surface of your counter generously with flour, and, taking your first ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.
- Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it is staying at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.
- Once your dough has been rolled, gently fold it in half and set it aside! It is now ready to be used for your pie!
- If you do not wish to use all 3 balls of dough, tightly wrap them in plastic wrap, and place them in the freezer to hold for up to 2 months!
