I’m going to be honest, I’m not a baker. I’ve tired, I really have, but for some reason things just don’t turn out like they should. Especially pie crusts. With summer in full swing and so many fresh fruits in season, I’m frustrated because all I want it pie. Sweet, bubbly, hot-from-the-oven pie that’s bursting with plums, peaches and berries.
I’ve tried to diagnose my problem: too much water, not enough fat, not cold enough, not mixed enough, over mixed and over worked. You name it, I’ve tried to address it. Some people have told me the secret to the perfect pie is butter, while others say Crisco or lard. There have even been a few who’ve tried to convince me that vodka is the special ingredient to the best pie. But not matter what I do, my pie crusts still tear and don’t have that buttery, flaky texture like grandma’s. Because let’s be honest, it’s that kind of pie crust that we all aspire to.
So I ask you, what are your secrets for the perfect pie crust? Is it butter? Lard? Vodka?
And for those of you who are looking to bake up a little pie, be sure to try one of these delicious recipes.
Get this recipe: Cherry-Berry Streusel Pie
Get this recipe: Delightful Apple Pie
Get this recipe: Sour Cream Peach Pecan Pie
Get this recipe: Dreamy Creamy Peanut Butter Pie
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{ 18 comments… read them below or add one }
I always had problems making a good pie crust, until I found this recipe. Now this is the only pie crust recipe I use.
Ingredients
3 cups all-purpose flour
1 1/4 teaspoons salt
2 teaspoons baking powder
6 tablespoons ice water
1 tablespoon white sugar
1 cup shortening
Directions
1.In a large bowl, combine flour, salt, baking powder and sugar.
2.Place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
3.Cut shortening into remaining flour mixture until it looks like coarse meal. Blend in the flour-water mixture.
4.Wrap dough and chill in refrigerator.
Thanks Marilyn for your tips! I’m looking forward to testing them out!
What works best for me is butter straight from the fridge, cut into the dry ingredients with a pastry blender. I add ice water a few drops at a time until it is the consistancy I like. Roll it into a ball, wrap in saran wrap and refrigerate the crust for about 30 minutes before I roll it out for my pie pan. Does not tear, and is super flaky every time! GOOD LUCK!
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Following is the pie crust recipe I have been using for over 40 years and nary a failure! I’ve even just patted it into the pie pan without rolling it out…still came out fine. I hope this works for you.
Never Fail Pie Crust
(From the Recipe Collection of Sharon Courtright)
3 cups flour
1 ¼ cups Crisco
1 teaspoon salt
1 egg, well beaten
5 tablespoons cold water
1 tablespoon vinegar
Cut shortening into flour and salt. Combine egg, water and vinegar;
Pour into flour mixture. Blend until flour is moistened. If using
immediately, divide in half, place on floured surface and roll to
desired thickness.
(Makes two single crusts or one double crust).
Dough can be refrigerated up to two weeks.
My recipe, which I don’t have on me now, uses shortening, but my special ingredient is vinegar!
I use Crisco in mine and I have found that if I will put the crisco in the freezer before adding it to the flour mixture it does make it flaky and just the way that I like it. I also use the ice water in mine too so I do believe that it has something to do with the how cold your ingredients are.
1 1/2 cups all-purpose flour
1-2 tablespoons white sugar
pinch teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
1.Preheat oven to 400 degrees F (200 degrees C).
2.Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
3.Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
This doesn’t work for a two crust pie but I make a fruit pie with this for the bottom crust and then spinkle butter cut into flour with almonds and sugar on top.
The best crust I ever made was actually when I was making a crostata (I used the Food Network recipe)
http://www.foodnetwork.com/recipes/tyler-florence/pear-crostata-with-honey-blue-cheese-and-almonds-recipe/index.html
It was very flaky, and Dad says it’s just like Grandpa used to make (he made pies for all the schools). I find that the lemon zest is a fabulous addition! Oh – I used apples, by the way, not pears, I just used their crust recipe.
I’ve always wanted to make up pie crust ahead of time for the holidays, but it’s always a disaster! Best of luck!
I struggled for years finding the best piecrust recipe…..know your pain…believe me until I found this recipe which is wonderful..makes the best crust and the best part is you can make it ahead of time and have it in the freezer for when ever you want a pie….
Fool Proof Pie Crust ala Alan Carter
In a very large bowl, combine 3 3/4 c. flour, 1 T. sugar, 1/2 to 1 T. salt (I didn’t use that much, he likes a salty crust), 1/2 t. baking powder. Mix well. With a pastry blender, cut in 1 1/4 c. unsalted butter leaving chunks the size of peas. Combine 2/3 c. very cold water, 2 T. sour cream, and 1 t. vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute, do not over mix. The dough should be slightly crumbly. let rest on the refrigerator at least 2 hours or overnight. Divide into 3 portions, shape into disks and use right away or can be frozen for up to a month. Thaw overnight in the refrigerator to use.
I have used the pie crust recipe on the back of the Crisco shortening can for years. My grandmother showed me how. Can you even get Crisco in a can anymore?? I love their sticks. perfect measurements.
I use butter – and follow Mark Bittman’s recipe (from “How to Cook Everything”). I use my food processor, dump the whole thing into a gallon ziploc bag, squeeze it together quickly, divide it appropriately and freeze it in a food saver bag. I’ve tried lots of different crusts and have decided it’s whatever your preference is. My sister makes her crusts using lard – and they are delicious also.
Loving all the comments and recipes!! Can’t wait to try everyone tips!
Ok, so I’m not really and expert, but I do have a few county fair ribbons, rosettes and trophies documenting that other people think I can make pie. After a couple of variations, the one that I have settled on uses the Martha Stewart technique (food processor) with the following recipe:
2 c. unbleached all-purpose flour or pastry flour
2 sticks butter, very cold, cut into eighths
Pulse until crumbly. For my KA food processor, it is six to ten times.
Add 1 egg and 1 tbs. distilled white vinegar. Pulse two times.
While holding the pulse button, add enough cold water to form a loose ball. It depends on the humidity but usually about a tablespoon.
Divide into two crusts. Form into a disc. Wrap in plastic and chill for 30-45 minutes, not stacked. Roll a single crust. Form into the pie plate. Chill while you prepare the filling. Repeat with the top crust or a second bottom crust.
The crust is pretty fragile. It needs to be cold (but not so cold it is hard) when you are working with it. I chill thoroughly (twenty minutes in the freezer) before popping it in the oven. Note, I am extra sensitive about ingredient and dough temperature and I work really fast because I live in Nebraska where it is usually 90+ degrees with 80+ relative humidity and do not have air conditioning. My working environment, especially with the oven running, is hot and sticky.
I know I’ve included some extra, very specific steps, but they are intended to answer questions rather than make it seem harder than it really is.
Good luck! I’d love to do “pie school” via Skype sometime.
I use Jamie Oliver’s shortcrust pastry recipe. It’s different from the typical American style crust, but I was never a big fan of it…I was the kid who ate the filling and maybe some of the bottom crust and always ALWAYS left the crimped edge. I looove his shortcrust and it is foolproof! Make it in the food processor…flour, sugar, butter, egg yolk, milk! Also has the option of zest or spices and can also be made savory for chicken pot pie, etc.
Needs converted from this site, but it’s delish!
http://www.jamieoliver.com/recipes/pastry-cake/old-fashioned-sweet-shortcrust-pastry
Hi Megan –
I think a “pie school” skype is a great idea! I’ll try to get something in the works
Here’s a family recipe. It’s the easiest thing in the world–never fails to make a perfect, flaky crust.
Melt 1 Tblsp. butter in one cup measuring cup
Fill up to the 2/3 mark with canola oil [or grape seed oil]
Fill to the 1 cup mark with water
In bowl mix 2 cups flour with 1/2 tsp baking soda and 1/2 tsp salt
Add the contents of the measuring cup
Roll out dough between 2 pieces of wax paper, invert into pie shell
Hi Sarah- I have been using recently an older Martha Stewart pie crust recipe. It’s mostly butter and 3 Tbsp of vegetable shortening. It turns out perfect every time. I make sure to roll it out between parchment paper. I think you may like the recipe:) Have a lovely weekend.
Hi Lora –
Thanks for your recommendation! I’m going to try my hand this weekend – hopefully I’ll have tasty results!