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Delicious, flaky, and buttery homemade pie crust recipe. It’s easier than you think!
Pie crust and I have never gotten along. It’s been my arch nemesis my entire adult life. I love baking, I love cooking in general, but pie crust is something that no matter how hard I tried, nothing was going to give me a perfect pie crust.
I tried all kinds of different pie crusts over the years. Found numerous recipes. I’ve tried everything from crisco to butter and everything in between. The principle of making pie crust is pretty simple, you need fat, flour, and just a tad bit of water. However, the fat you use is as important as the technique you use to make the crust from start to finish.
When I made this crust for the first time, I’ll admit I was a bit skeptical. I thought there was no way it would turn out (just like the hundreds of other pie crusts I had made). I will tell you, though, I was pleasantly surprised. This pie crust is simple to make, rolls easily, and comes out perfect every time.
I’m here to tell you, don’t be too scared to make your own pie crust. It’s actually really, really easy and nothing will make a homemade pumpkin pie better than your own crust. Just like making your own biscuits, though, it takes a bit of finesse to get the proper technique going.
If you don’t use the right technique, your crust will likely come out hard as a rock and not very good. Just follow these instructions and you will have perfect, buttery, flaky crust. Every. Single. Time.
The technique I use to make this crust come out perfect every time is a little unorthodox. You have to take everything you’ve learned about making pastry and throw it out the window. None of it will result in the flaky goodness this crust does, none of them.
You’ve got to keep everything working in your favor from start to finish, so, you’ve got to do things that your grandma told you never to do. Let’s get started!
Perfect Pie Crust
Tips to Make Your Pie Crust Perfect
Make sure you measure out your ingredients perfectly. Just a tad too much flour and it won’t work.
You need to make sure your butter and lard/shortening are cold. Don’t hesitate to throw them in the freezer cubed up for a few minutes. The colder, the better.
If the room you’re making your pie crust in is over 72 degrees, you may have to work in segments. Get the fat worked in, put it in the freezer to cool it off. The trick here is to make sure you keep the butter as cold as you can.
Just like your butter and lard/shortening, you have to have cold water. It won’t hurt to ice it down. The cold water makes sure that some of that butter is still nice and cold. Cold butter equals a delicious flaky, crust.
When you add your water, make sure you only add as much as necessary to make the dough come together. Too much water will make it a nasty, sticky mess and it will not turn out to be a good pie crust. Just add a tablespoon at a time until you get the right consistency to knead everything together.
Tools I used in This Recipe:
- 1 2/3 Cups All Purpose Flour + more for rolling
- 4 Tablespoons Cold Lard, can sub Crisco
- 12 Tablespoons Cold Salted Butter
- 5-6 Tablespoons of Cold Water
- Cube your butter into 1/2" cubes.
- After you've cubed your butter and have a scoop of shortening, go ahead and place it all in the freezer for a few moments to make sure it gets nice and cold.
- Place your flour, lard (or crisco), and butter in a bowl.
- Using a pastry cutter, start cutting the butter and lard into the flour until little chunks/balls start forming.
- One tablespoon at a time, add cold water to the fat/flour mixture using the pastry cutter or a fork to stir it around. Do not add too much or your dough will be too sticky.
- Once your dough starts to stick together, knead it until it forms a ball.
- On a floured surface, push your ball of dough into the surface. Flour the top and/or flour a rolling pin and start rolling it out. Roll it until it's about 8"X11".
- Take each edge and fold it over the center, making almost a square.
- Separate the dough into two sections.
- Roll the dough back out into a 12 inch square.
- Place the rolled out pieces of dough onto a parchment-lined baking sheet. Separating the pieces with a piece of parchment.
- Cover the dough with plastic wrap and refrigerate 2-24 hours.
- Bring it out, cut it around your pie plate, throw your pie in and bake accordingly. It's that easy!
- This dough can be prepared ahead and frozen until ready for use. Just keep the dough separated into two sections and cover with plastic wrap. It can be placed in the freezer and kept for 3 months. When ready to use, thaw it in the refrigerator overnight.