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Perfect Pie Crust Recipe

If you’re looking for the Perfect Pie Crust Recipe, then look no further! This recipe makes tender pastry for 4 crusts (or 2 covered pies).

This pie crust recipe has been in my family for years! It’s a recipe that actually came from my Mom’s sister, and my Mom uses it for all of her pies. It’s a classic tender and flaky pie crust recipe.

Pie Crust Recipe Snapshot

AMOUNT: Makes 4 single pie crusts (or 2 covered pies).
MAKE + FREEZE: These crusts freeze well.
DELICIOUS: Makes a tender and flaky crust.

top down image of a rolled out pie crust. next to the crust is a rolling pin and disc of dough

About this pie crust recipe.

This pie crust recipe makes 2 full pies, with a top and bottom crust. The pie dough is soft, and really easy to roll out, making it a dream crust for making fluted/crimped edges with. This crust is consistent and reliable!

top down image of a rolled out pie crust. next to the crust is a rolling pin, disc of dough, and pie plate filled with sliced apples

Pie Making Tips & Tricks

  • Don’t over mix/knead your pie crust dough or your pie crust will be tough.
  • Can I use a food processor? Yes! In fact, this is a great way to mix the flour and lard (only this portion though). Just add to the food processor and pulse until the mixture resembles coarse sand. Once you’ve processed the flour and lard, put this mixture into a large bowl and add the water/vinegar/egg mixture, and mix with a fork (or your hands) until the dough comes together.
  • Adding the liquid: Gradually add the water/vinegar/egg mixture to the flour mixture, mixing with a fork. You don’t have to use all the liquid if the dough seems too wet.
  • Tip for rolling out the dough: Use a rolling pin to roll out the dough. I like to place the dough on a piece of parchment paper lightly dusted with flour. This makes it easy to transfer the dough to a pie dish.
  • The key to a perfectly flaky baked crust is to bake your pie for 15-20 minutes in a 400 F degree preheated oven. Then after this time reduce the temperature to 350 degrees, and bake for 25-35 minutes more. The initial high temperature ensures that the bottom of your pie crust isn’t soggy.
  • Pie Crust Shield: When needed, I like to use a pie crust shield if the edges of the crust are getting dark too dark. You can uses small strips of tin foil instead to achieve the same effect…just take small pieces and cover the edges as best you can.
  • Freezing Option: You can freeze this pie crust to use later. Section the dough into 4 equal pieces, and shape into a disk. Wrap in plastic wrap and keep in your freezer for up to 3 months. When ready to use, let the dough come to room temperature and roll out.

I hope you enjoy this homemade pie crust recipe as much as I do!

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Perfect Pie Crust Recipe

If you’re looking for the Perfect Pie Crust Recipe, then look no further! This recipe makes tender pastry for 4 crusts (or 2 covered pies).

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Chilling Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 crusts (2 pies) 1x
  • Category: Pie

Ingredients

Units Scale
  • 5 cups all purpose flour
  • 1 tsp salt
  • 3 tbsp brown sugar
  • 1 tsp baking powder
  • 1 lb lard
  • 2 tsp vinegar (white)
  • 2/3 cup water
  • 1 egg, beaten

Instructions

  1. In a large bowl whisk together the flour, salt, brown sugar and baking powder.
  2. With a pastry cutter, cut the shortening into the flour until the mixture is like coarse sand.
  3. Then in a separate bowl mix together the water and vinegar. Then add the egg and mix thoroughly. 
  4. Gradually add the water/vinegar/egg mixture to the dry ingredients, mixing with a fork. You don’t have to use all the liquid if the dough seems too wet. Then use your hands to form a large ball of dough.
  5. Chill 1 hour.
  6. Separate the ball of dough into 4 even pieces, and shape each piece into a disc (this shape makes it much easier to roll out the dough). At this point, you can wrap 2 of the discs in plastic wrap and freeze them for later.
  7. When you’re ready to make pie, use a rolling pin to roll out the dough. I like to place the dough on a piece of parchment paper lightly dusted with flour. This makes it easy to transfer the dough to a pie plate.
  8. Now proceed with making your pie!

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Pie Recipes

Now for all that pie crust, you need some pie recipes! Here is a collection of my favourite pies…from apple to pumpkin, chicken or beef pot pie…so many delicious options!

PIN IT to make later!

top down image of a rolled out pie crust. next to the crust is a rolling pin and disc of dough

Have a delicious day!

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