Pie Crust Recipe

Pie Crust Recipe
Staff Writer
Flour

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Flour

People are unnecessarily intimidated by pie crusts. Your first 10 crusts may look like kindergarten art projects, but so long as the edges are presentable — so long as there are edges — no one who eats the pie will know or care.

Many recipes are very specific about what type of fat to use. Cooks swear by all-butter pie crusts, Crisco crusts, lard crusts, even vegetable oil crusts. My favorite is this butter-lard crust, which has the most flavor and shatters when you bite into it. But, use whatever fat you want; the crust will be better than anything you can buy.

Homemade crust tasted against Safeway’s frozen shell was delicate and rich, as opposed to brittle and bland. Likewise, it outperformed Pillsbury roll-out dough.

Make it or buy it? Make it. 

Click here to see the Pumpkin Pie recipe. 

8
Servings
212
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/3  cup  all-purpose flour, plus more for rolling
  • 1/2  teaspoon  kosher salt
  • 2  teaspoons  sugar
  • 4  tablespoons  cold butter, cut into bits
  • 4  tablespoons  cold lard, cut into bits (if you have time, freeze the lard bits)
  • 1/4  cup  ice water

Directions

Sift the flour, salt, and sugar into a large bowl or a food processor. Add the butter and lard, a few bits at a time, blending with your fingers or pulsing in the processor, until the mixture forms a coarse meal.

Add the water, 1 tablespoon at a time (you probably won’t need all of it and should use as little as you can get away with), and mix just until the dough begins to form a ball. Shape it into a disk, wrap tightly, and refrigerate until very cold, at least 3 hours.

Flour the work surface and roll the dough into a rough circle, ¼-inch-thick or less. The circle doesn’t have to be perfectly round — ragged edges are fine. (This recipe makes a little extra dough in case of mistakes.) Lift the dough and place it in a 9-inch pie plate. (If you fold the dough in half and then in half again, it’s easier to place in the pan.) Don’t stretch the dough. You should have a lot of overhang.

Tuck the edges over and pinch decoratively. I like to squeeze the dough between the side of my middle finger and my thumb to create a tall, fluted crust, like a garland. It will collapse during baking, but the ruins of its beauty endure. You can also crimp the pie crust by pressing it against the rim of the pie plate with the tines of a fork.

Preheat the oven to 425 degrees. Place a piece of foil in the shell and pour in enough rice, dried beans, or pie weights to keep it from puffing. Bake for 15 minutes. Carefully remove the weights and foil and return the dough to the oven. Bake 5 more minutes. Cool before filling. If not using the crust immediately, cover and store at room temperature for up to 1 day.

Nutritional Facts

Total Fat
8g
11%
Sugar
12g
13%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
30g
23%
Protein
4g
9%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
44mg
4%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
113mg
16%
Selenium, Se
9µg
16%
Sodium, Na
200mg
13%
Water
12g
0%

Pie Crust Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pie Crust Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Pie Crust Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.