Your next go-to pie crust recipe

By: Sugar + Butter

Pie crust, or pate brisee in fancy French, is a recipe that everyone should have in their back pocket. It is Baking 101. This is the recipe I use most often and it never disappoints. Eventually you'll memorize it and it'll become even easier to use!

I have a small preamble before we get started on this very simple recipe. There are a lot of opinions and emotions surrounding pie crust. Some people don't use shortening in their pie crust because they think it affects the integrity or flakiness of a crust. Sorry, but this is wrong. Shortening is also a fat that creates air pockets when the crust is baking, just like butter. It actually helps crust to keep the shape you form it into before baking. Those beautiful, intricate, leaf-lined pie crusts shall not be made in vain!

Some people also prefer to make their pie crust in the food processor. I happen to believe that an important part of cutting butter into flour is coating the flour in fat as well as breaking down the fat. I think the most effective way to thoroughly combine the flour and fat is to cut it in with your hands. This is not to say that making it in the food processor will result in bad dough. I just think doing it by hand is better.

2 and 1/2 cups all-purpose flour
1 and 1/4 tsp salt
6 tbsp unsalted butter, cubed and chilled
3/4 cup vegetable shortening, pulled into pieces and chilled
1/2 cup ice water

Find the directions here!

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