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    TaraTeaspoon » Desserts » Pies + Tarts

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    Published: by

    Perfect Butter and Shortening Pie Crust

    Jump to Recipe Pin Recipe Jump to Comments
    Perfect Pie Crust plus 5 Expert Tips Pinterest pin
    Perfect Pie Crust Pinterest Pin

    I've simplified how to make pie crust, and shared 5 expert pie crust tips. No need to be intimidated! This is the only recipe you'll ever need. A pie crust that is flaky, tender and most of all tastes so delicious the filling is almost a second thought!


    Perfect pie crust can sometimes be intimidating. But it shouldn't be. It's as simple as mixing cold butter into flour with a bit of cold water in the right proportions, in the right way. Piece of cake. I mean pie!

    061ee1cc5775d55cebe30d60f79d67487d44662f
    Jump to:
    • You can make perfect pie crust
    • Why is this the best pie crust recipe?
    • What makes this pie crust even better?
    • Making shortening and butter crust
    • Tips for how to make the perfect pie crust
    • Perfect Piecrust

    Below are 5 pie crust tips that will help you make perfect pie crust. Plus I'll show you how to make it in a food processor in minutes! Watch the video.

    You can make perfect pie crust

    It takes a few times to get the hang of making pie crust. Once you do it's as easy as, well, pie! Following a few simple steps, and learning my tricks, you'll be making this flaky and buttery crust in no time.

    Homemade pie crust is so much better than the pre made kind. The crusts in the fridge or freezer section of your grocery are often made with oils and preservatives. I prefer the taste and texture of pie crust I make myself. I'll tell you how easy it is.

    Everyone has different methods and even different recipes for making pie crust. You will develop your own way once you follow this recipe and the tips.

    Why is this the best pie crust recipe?

    This is a butter and shortening crust and has all the best properties of pie crust. The butter gives it amazing flavor and crispness, and the shortening makes lovely flakes.

    I make several different kinds of pie crust. Sometimes I use an all butter crust when I want a sturdy and crisp shell. My amazing-baker mother uses all shortening for tender crusts.

    A butter and shortening crust like this one is forgiving to work with and easy to roll out. And even better, you can make several batches and freeze it to get ready for the holidays.

    What makes this pie crust even better?

    I add vinegar to this butter and shortening crust. It's for flavor and tenderness.

    The acid tenderizes the dough and like salt, brings out the flavor of the butter. It helps the dough brown and caramelize as well.

    You may have tried pie crust recipes with vodka or lemon juice. These liquids do the same thing as the vinegar. But I prefer the flavor of white vinegar.

    I have used apple cider vinegar in a pinch as well.

    Making shortening and butter crust

    In the video you will see I try to work quickly and not handle the dough much. Warm hands can melt the butter in the dough and make it tough.

    You'll want to get the fats cut into the flour quickly. Keeping the fats cold prevents them from mixing into the flour too much. That would cause the dough to be tough.

    Add water just to create a dough that holds together, but not too wet. A wet dough will also be tough and not light and flaky.

    Bring the dough together, it will be falling apart a little because it will be dry in parts. Divide the dough in half and wrap it in plastic.

    I like to flatten the dough into disks to make it easier to roll out after it's chilled. Freeze or chill the dough at this point. You'll know each disk is for one single crust.


    Make one of my award-winning pies or crostatas:

    • Maple Caramel Pie with Hazelnuts
    • Ginger Razzleberry Pie
    • Pecan Streusel Apple Pie
    • Pear and Almond Frangipane Crostata
    • Rustic Apple Tart
    • Black Bottom Chocolate Cream Pie

    Tips for how to make the perfect pie crust

    1  Start with chilled ingredients

    Refrigerating everything—yes, even the flour—is key to creating tender, pliable dough. Warm ingredients make tough crust because they bind too quickly with the gluten in the flour.

    2  Use shortening and butter

    Shortening provides flakiness while butter adds flavor; combining the two gets you the best of both worlds.

    3  Add water carefully

    Too much water makes the crust tough. But don’t try to play it safe and be stingy. The crust will crack and fall apart without enough liquid. Be sure to have a light hand so you don’t over mix the dough.

    4  Crumble-proof your crust

    Do this by using a tenderizer such as salt, vinegar, vodka or lemon juice. Each provides a different hint of flavor.

    5  Roll the right way

    Lightly flour your work surface, then roll dough from the center outward to create a circle. Lift and move the dough frequently as you work so it doesn’t stick to the surface. Avoid stretching it: stretched dough shrinks during baking.

    Click here to see all of my pie recipes!

    Tools you'll need for making this crust

    • A food processor is great for quick preparation.
    • If you don't use a food processor, make sure to have a pastry blender.
    • I like a rod rolling pin, but you may prefer a standard rolling pin or one with tapered edges like this French style rolling pin.
    • You can use a glass pie plate or metal pie tins for the final pie.
    perfect pie crust rolled on white surface

    Perfect Piecrust

    Tara Teaspoon
    With both butter and shortening this crust is tender and flaky. It's the perfect pie crust for single and double crust pies.
    4.82 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 1 hr 25 mins
    Course Dessert
    Cuisine American
    Servings 2 single crusts
    Calories 1407 kcal

    Ingredients
      

    • 2½ cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 12 tablespoon (1½ sticks) cold, unsalted butter, cut into pieces
    • ¼ cup chilled shortening
    • 1 tablespoon white vinegar
    • ½ cup very cold water

    Instructions
     

    • In a food processor, pulse together the flour, salt and sugar. Add the shortening and half the butter. Pulse 8 to 10 times or until mixture is coarse crumbs and some of the butter is pea-size. (Alternatively, combine in a bowl using a pastry blender or a fork.)
    • In a measuring cup, combine vinegar with ½ cup of the very cold water. Add the remaining butter to the food processor, and while pulsing processor, drizzle in just enough water mixture to form dough, 5 to 8 tbsp. (Dough may be slightly dry but will hold together when you pinch it.) Add water as needed to create a dough that holds together when pinched.
    • Transfer dough to a sheet of plastic wrap and use the wrap to bring the dough together in one ball. Halve dough, wrap each half in plastic wrap and press into disks. Chill 1 hr or until ready to use. May be kept refrigerated for 3 to 4 days or frozen for up to 4 months.
    • To pre-bake crust, roll into a 12- to 13-inch circle and gently transfer to pie plate. Trim edges (or decorate as desired) and chill or freeze until very cold. Line cold crust with a double thickness of foil or line with parchment. Fill with pie weights or dry beans and bake at 375ºF until edges are just golden, 12 min. Remove foil or parchment and weights; bake another 10 to 12 min until cooked through. Let cool before filling.
    • Follow instructions in individual pie recipes for other preparations.

    Notes

    The nutritional facts are for ½ of the recipe (or one single pie crust).
     
    Perfect pie crust can sometimes be intimidating. But it shouldn't be. It's as simple as getting some cold butter mixed into flour with a bit of cold water in the right proportions, in the right way.
     
     

    Nutrition

    Calories: 1407kcalCarbohydrates: 121gProtein: 17gFat: 95gSaturated Fat: 50gCholesterol: 181mgSodium: 1179mgPotassium: 187mgFiber: 4gSugar: 3gVitamin A: 2099IUCalcium: 44mgIron: 7mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe by Tara Teaspoon. Photography Kate Mathis. Food Styling Sara Neumeier. Prop Styling Megan Hedgepeth

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    Filed Under: Desserts, Pies + Tarts, Thanksgiving Desserts Tagged With: crust, double crust, easy, how to, pie, pie crust, piecrust, tips, video

    Reader Interactions

    Comments

    1. Mary Bench says

      July 17, 2018 at 4:14 pm

      A perfect crust is the most important and this one takes the cake! No, pie!

      Reply
    2. Brittany Smart says

      July 19, 2018 at 4:28 pm

      Great tips! I'll need to try them the next time I make pie

      Reply
    3. Melissa Taylor says

      November 14, 2019 at 11:08 pm

      I’m excited to try this!! I’ve always used either shortening or butter and was frustrated that I liked the taste of one but the texture of the other. I love the idea of combining them. I’d be interested to know when you use vinegar or lemon juice and why. Also why water instead of milk? I love hearing the science behind your answers. Thanks!!

      Reply
    4. sikis izle says

      May 02, 2020 at 11:13 pm

      Your blog is a success, very complete. Ahhh when passion is there, everything is 🙂

      Reply
    5. Terri Anderson says

      September 24, 2021 at 3:56 pm

      Thank you so much for your recipe. I have been baking for 45 years and have never made a pie crust. It intimidated me so I always went with the store bought crust. UNTIL I RAN ACROSS YOUR RECIPE. I tried it and it turned out perfectly. You made an old lady a happy baker.

      Reply
      • Tara Teaspoon says

        September 27, 2021 at 11:53 am

        So glad you decided to try making pie crust and that it turned out well! Thrilled to hear about your success, Tara

        Reply

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