3 classic pie crust recipes
When making a classic pie crust, I feel that the fat you use to make it, is all personal opinion. In my opinion, an all butter crust has the best flavor, an all shortening crust is the flakiest, and so this year I decided to combine the two and see what I got, and I was very happy with the results.
Due to some family food restrictions, I made the butter/shortening crust vegan, and it was so good. I recommend using Miyokos butter (it honestly is incredible) and then a shortening you feel comfortable with.
Then my best advice for a flaky crust: make sure to not overmix. And if you are trying to do a fancy lattice top, keep the dough cold and your frustration should be kept to a minimum.
All butter crust
This recipe makes one pie shell, to create a lattice top, double the recipe
Ingredients
1 1/4 CUPS ALL-PURPOSE FLOUR, SIFTED
1/2 TSP SALT
1 TSP SUGAR
8 TABLESPOONS COLD BUTTER, CUT INTO CUBES
1/2 CUP ICE WATER WITH
2 TBSP OF APPLE CIDER VINEGAR MIXED IN
Directions
Stir flour, salt and sugar together in a large mixing bowl. Add butter cubes, coating each one in the flour mixture.
2.Mix together with fingers or a pastry cutter until butter is in pea-sized pieces. Being careful not to overwork the dough.
3. Pour about 4 tbsp of ice water mixture over the dough, and mix until just incorporated.
4. Add more water 1-2 tbsp at a time, incorporating it until just combined and stop when dough can be formed into a ball with no dry parts.
5. Shape into a disc and chill in the refrigerator until ready to use.
Shortening Pie Crust
This recipe makes one pie shell, to create a lattice top, double the recipe.
Ingredients
4 CUPS ALL-PURPOSE FLOUR
1 3/4 CUPS SHORTENING
3 TABLESPOONS WHITE SUGAR
2 TEASPOONS SALT
1 EGG
1/2 CUP COLD WATER
Directions
1. Blend all-purpose flour, shortening, sugar, and salt together in a large mixing bowl. Mix together with fingers or a pastry cutter until crumbly.
2. Combine cold egg with water in a small bowl or measuring cup.
3. Blend into flour mixture until evenly distributed.
4. Stop when dough comes together. Chill as a disc in refrigerator until ready to use.
Butter and Shortening pie crust
This recipe makes two pie shells, or one pie shell with lattice top
Ingredients
3 cups + 2 tbsp all-purpose flour
½ cup + 2 tbsp shortening
½ cup cold butter, cubed
2 ½ tbsp white sugar
1 ½ tsp salt
1 egg (or egg replacement equivalent)
6 tbsp ice cold water with 1 tsp vinegar mixed in
Directions
1.Stir flour, salt and sugar together in a large mixing bowl. Add butter and shortening cubes, coating each one in the flour mixture.
2.Mix together with fingers or a pastry cutter until butter/shortening is in pea-sized pieces. Being careful not to overwork the dough.
3. Pour about half of the ice water mixture over the dough, and mix until just incorporated.
4. Add more water 1-2 tbsp at a time, incorporating it until just combined and stop when dough can be formed into a ball with no dry parts.
5. Shape into a disc and chill in the refrigerator until ready to use.
ALL BUTTER PIE CRUST
Ingredients
- 1 1/4 cups all-purpose flour, sifted
- 1/2 tsp salt
- 1 tsp sugar
- 8 tablespoons cold butter, cut into cubes
- 1/2 cup ice water with 2 tbsp of apple cider vinegar mixed in
Instructions
- Stir flour, salt and sugar together in a large mixing bowl. Add butter cubes, coating each one in the flour mixture.
- Mix together with fingers or a pastry cutter until butter is in pea-sized pieces. Being careful not to overwork the dough.
- Pour about 4 tbsp of ice water mixture over the dough, and mix until just incorporated.
- Add more water 1-2 tbsp at a time, incorporating it until just combined and stop when dough can be formed into a ball with no dry parts.
- Shape into a disc and chill in the refrigerator at least 30 minutes, until ready to use.
SHORTENING PIE CRUST
Ingredients
- 4 cups all-purpose flour
- 1 3/4 cups shortening
- 3 tablespoons white sugar
- 2 teaspoons salt
- 1 egg
- 1/2 cup cold water
Instructions
- Blend all-purpose flour, shortening, sugar, and salt together in a large mixing bowl. Mix together with fingers or a pastry cutter until crumbly.
- Combine cold egg with water in a small bowl or measuring cup.
- Blend into flour mixture until evenly distributed.
- Stop when dough comes together. Chill as a disc in refrigerator at least 30 minutes until ready to use.
BUTTER AND SHORTENING PIE CRUST
Ingredients
- 3 cups + 2 tbsp all-purpose flour
- ½ cup + 2 tbsp shortening
- ½ cup cold butter, cubed
- 2 ½ tbsp white sugar
- 1 ½ tsp salt
- 1 egg (or egg replacement equivalent)
- 6 tbsp ice cold water with 1 tsp vinegar mixed in
Instructions
- Stir flour, salt and sugar together in a large mixing bowl. Add butter and shortening cubes, coating each one in the flour mixture.
- Mix together with fingers or a pastry cutter until butter/shortening is in pea-sized pieces. Being careful not to overwork the dough.
- Pour about half of the ice water mixture over the dough, and mix until just incorporated.
- Add more water 1-2 tbsp at a time, incorporating it until just combined and stop when dough can be formed into a ball with no dry parts.
- Shape into a disc and chill in the refrigerator at least 30 minutes, until ready to use.