There are many different recipes and methods to make pie crust, but this one's my favorite! It's the perfect all-purpose crust recipe to have on hand for pies, quiches, and cobblers.
Makes single crust for 9" pie
4 tablespoons unsalted butter, very cold
4 tablespoons shortening or coconut oil, very cold
1 and 1/2 cups all-purpose flour
1/4 teaspoon (heaping) table salt
1 teaspoon sugar
3 to 4 tablespoons ice water
Measure butter and shortening (or oil) and refrigerate until cold (you can pop it into the freezer for a few minutes). Place flour, salt, and sugar in the bowl of a food processor and pulse a few times to combine. Dice the cold butter and and shortening (or coconut oil) and add to food processor. Pulse for a few seconds until the butter and shortening are about the size of peas. With the machine running, slowly pour the ice water down the feed tube and pulse until dough begins to form a ball (you may not use all 4 tablespoons). Empty dough out onto a floured surface, roll lightly into a ball, gently flatten dough into a disc and wrap in plastic wrap. Refrigerate for half an hour (or up to 24 hours).
When ready to use dough, roll it out on a lightly floured surface, transfer to pie plate, flute as desired, prick all over with fork, and bake at 400 degrees until golden brown (if preparing for prebaked shell; or follow recipe instructions if using for a baked filling).
*I have made this crust using all butter: 8 tablespoons total, no other shortening or oil. It's delicious, but it's a little more of a fragile dough to work with. Keep it cold! :)
*I have made this crust using all coconut oil, no butter or shortening, 8 tablespoons total. See this post for more information on making an all-coconut oil pie crust.
Cook's notes: To keep dough from "melting" (slumping) down into the pie plate while baking for prebaked shell, place dough into pie plate and flute as desired. Gently place a sheet of parchment paper on top of dough (use a sheet large enough to come up the sides), then fill with dried beans (maybe a cup or so) or pie weights. Bake until set; remove paper and beans, and bake for a few more minutes to brown.
Homemade Pie Crust may have been taken to some of these fun parties!
You might also enjoy:
Homemade Apple Pie
Homemade Apple Pie
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we usually get that premade crusts, I bet this is a zillion times more tasty! Doesn't seem to hard either so I will try this and make hubby happy!
ReplyDeleteLooks yummy!! Will be pinning it to use in one of my recipes. Thanks for sharing!
ReplyDeleteI`m saving this one! So easy to make!
ReplyDeleteMy pie crusts always come out HORRIBLE! Your recipe inspires me to try again! ;-) I co-host Tuesdays with a Twist Link Party! Would you have time to add this recipe to the party? -Marci @ Stone Cottage Adventures
ReplyDeleteI have never tried pie crust with butter but have been wanting to so I just pinned to my cooking bucket list!
ReplyDeleteMmm! A great pie crust recipe is always a great thing to have on hand! :)
ReplyDeleteThis looks wonderful! So flaky and tasty!
ReplyDeleteMmm! Great recipe! I will have to try it out this summer!
ReplyDeleteWonderful! i especially love that you can use coconut oil as a healthier alternative. Well done!
ReplyDeleteI love making my pie crust this way. I also make my biscuit dough in the food processor
ReplyDeletePretty crust. Seems easy to make.
ReplyDeleteYour pie crust looks perfect! I pinned it. Though I have a pie crust I always use, I love having options in case I am out of ingredients. Have a wonderful week. found at wined down wed.
ReplyDeleteYou make the most gorgeous pies Joy!! I can fake my way through, as long as I have a filling to cover up the crust edges. Yours looks perfect with no filling! :)
ReplyDeleteStopping in from Wednesday Roundup to pin your fabulous pie crust. I am always on the look out for a pie crust recipes and this one looks perfect. I love the idea of using coconut oil instead of shortening. Definitely going to give this one a try! Shari @ www.puregracefarms.com
ReplyDeleteI don't think I am ever going to conquer pie crust! Yours looks perfect!
ReplyDeleteThis looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
ReplyDeleteThis looks great, and doesn't look too hard! Thanks for sharing :)
ReplyDelete-Kayla
Your crust looks wonderful, you make it sound so easy I might have to try my hand at making my own...
ReplyDeleteThanks for the recipe and the great instructions. I never would have thought to use coconut oil--pinned! :)
ReplyDeleteIm jealous of this perfect crust. Beautiful! Found you via Creative Ways party
ReplyDeleteMy mother taught me how to do this, however with the humidity in San Antonio, there are many days it doesn't work...but a homemade crust makes such a difference. Thanks for sharing on the Thursday Blog Hop!
ReplyDeleteThank you so much for stopping by The WeekendSocial Link Party over at KitchenDreaming. Hope to see you next time!
ReplyDeleteDina@KitchenDreaming
Absolutely beautiful pie crust. I've always been intimidated to try pie crust. Yours looks so good that I need to just take the plunge.
ReplyDeleteNow I know what my diet has been lacking: pie! I need some more pie.... Thanks for this fab recipe!! :)
ReplyDeletehugs x, Crystelle
Crystelle Boutique
I am going to try the coconut oil. Sounds so different and would be good with the summer fruit. Thank you for sharing them on our Four Seasons Blog Hop
ReplyDeleteYour crust looks wonderful. I really need to make them more often from scratch.
ReplyDeletefound you on the juggling real food and real life link up and oh my goodness my mouth is watering. That crust remind me so much of my grandma's cooking. I'm young and still learning my way around the kitchen but I'm going to try your recipe! Thanks for sharing!
ReplyDeleteI bet your pie crust is delicious! It looks so good and so flaky. I will have to try it with the coconut oil next time I make one. Thank you for sharing it with us! Pinning to the party board. Have a great weekend. :)
ReplyDeleteHi Joy,
ReplyDeleteI always make my own crust and your recipe looks very good, almost like mine. Thanks so much for sharing this awesome recipe with Full Plate Thursday, I will be pinning this one. Hope you are having a great weekend and come back to see us real soon!
Miz Helen
Hi Joy, thanks so much for sharing with Foodie Friends Friday party this week. Your pie crust recipe is very timely, I wanted to make a fruit pie this week. I'd love to try you recipe using coconut oil. Thanks. I've pinned and shared.
ReplyDeleteWe look forward to seeing you again next week.
Joanne/WineLadyCooks
What a beautiful crust! Pinned! Thanks for being part of our party. I hope you will swing by on Monday at 7 pm and party with us! We love having you! http://loulougirls.blogspot.com/
ReplyDeleteHappy Saturday! Lou Lou Girls
Great recipe! I am not so good with the pie crust! Thanks for sharing!
ReplyDelete-Jennie
http://www.thediaryofarealhousewife.blogspot.com/
This sounds like the same recipe I use, but I don't refrigerate it. I am going to give it a try. Thanks for sharing the recipe and tips with SYC.
ReplyDeletehugs,
Jann
Looks great!
ReplyDeleteDo you use a metal or ceramic pie dish? I always have problems getting the pastry to cook in the centre, and wondered if I was usin the wrong dish? I have pyrex at home, but I may purchase a metal pie dish.
I can't wait to give it a try, I always seem to over work mine. Thanks so much for sharing your secret with us!
ReplyDeletePatti
I have made pie crusts only a few times. This inspires me thanks for linking up to Friday frenzy this week. http://www.stayingclosetohome.com/craft-recipe-party-fridayfrenzy-514.html
ReplyDeleteHi Joy, Stopping by from Baking in Pyjamas link party. Your pie crust looks so beautiful! I always have a problem whenever I need to make a pre-baked crust. I've tried many different recipes and techniques and always have a problem with the crust drooping. So I'm going to give yours a try and see how I do. Thanks!
ReplyDeleteI'm completely envious of your beautifully fluted edges!
ReplyDeleteYour photo could be in a Williams-Sonoma catalog - except yours REALLY came out looking like this! I thought of pie crusts recently when Kc mentioned the rhubarb growing on her childhood property. My grandma grew it too and baked it into the most wonderful pies - with a delicious crust that I have not tasted the likes of since. Maybe this one is like hers!
ReplyDeleteYou make making pie crust sound so easy! :) The only kind of pie crust I've ever made is graham cracker. I'll have to try this. I like your tip on putting some weight inside the crust to help it keep it shape when baking. I would have never thought about something like that. Thank you for sharing this at The Creative Exchange party.
ReplyDeleteA good pie crust is a beautiful thing - and yours really does look beautiful, Joy! Thank you for sharing your recipe and technique with us at the Hearth and Soul hop. Pastry can be really intimidating and you've made it very do-able!
ReplyDeleteHello, Joy! I'll be featuring this recipe at Tuesdays with a Twist tomorrow! I hope you can join us again! -Marci @ Stone Cottage Adventures
ReplyDeleteThis looks very similar to the recipe my grandma used. Come by and link up at Tickle My Tastebuds Tuesday!
ReplyDeleteJulia @ Mini Van Dreams
This pie crust recipe looks so versatile and very delicious too, Joy! Thanks for sharing at the Say G'day Saturday linky party. I've just pinned this and shared on Facebook.
ReplyDeleteBest wishes,
Natasha in Oz
My pie crusts never turn out very well. I'm going to have to give this one a try. I'd be thrilled if you'd link up at this week's Off the Hook!
ReplyDeleteAlthough my pie crusts always taste good, I suck at making them look pretty!! LOL. It always looks like a 2 year old made it! Yours looks great!!
ReplyDeleteThis is beautiful! I like the combo of shortening/butter. I usually use all shortening, but maybe I should change it up. Thanks for the post!
ReplyDeleteMy pie crusts always look like a hot mess. They sink down into the plate. So, I appreciate the tip at the end. Thanks for sharing Joy--your pie crust is perfection!
ReplyDeleteGorgeous pie crust, Joy! This recipe looks very similar to mine, though you've clearly got the crimping of the edges of the crust down while I have to use a fork because my crimps are, well, sad. ;) I've always wanted to try using coconut oil for a pie crust, so I'm definitely gonna have to try this soon!
ReplyDeleteThanks for sharing this at last week's That's Fresh Friday Link Up! This was one of my favorites shared, and I'll be sharing it on my site tomorrow evening to kick off this week's party. Keep up the great work!
Thanks for sharing at the party. Such a pretty pie crust and dish, bet it's delicious for any pie. I'll be sharing your recipe at the party. Thanks for joining in this week! Theresa @DearCreatives
ReplyDeleteThis looks great! I am going to have to try this out, much better than store bought. Thanks so much for linking up to Snickerdoodle Sunday,
ReplyDeleteI needed this recipe last fall when I was trying to make an apple pie crust. It definitely takes the right recipe to make a crust work. Thanks for linking up at the Ultimate Linky Party.
ReplyDeleteLooks like a great pie crust, I love how thick it is. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
ReplyDeleteFantastic post.
ReplyDelete