The Perfect Pie Crust

by Valorie Delp | More from this Blogger

01 Apr 2007 04:20 AM

I am vehemently opposed to reinventing the wheel. So when it comes to pie crust, we use the recipe from The Joy of Cooking.

Deluxe Butter Double Pie Crust

2 ½ cups flour

1 teaspoon of sugar

1 teaspoon of salt

1 cup cold butter

¼ cup shortening

6 to 8 tablespoons of ice cold water

Start by mixing together your dry ingredients. You can sift them together. . .but I really find it makes little difference.

Tip #1 Add the fat very quickly.

If you're using the recipe in this blog, add the butter first (mixing it in as described) and then add the shortening doing the same thing. Use a pastry blender or knives to cut the fat in. If you cut your butter before adding it, it will be easier to blend it and end up with nothing more than pea sized chunks of flour covered butter. Chunks in pie crust is just fine, in fact, it should resemble coarse meal.

Tip #2 Add the water very slowly.

Drizzle it in a tablespoon at a time. Use your hand and give the dough a squeeze after the first few additions. If it holds together, you've added enough water. The dough should hold together and be workable but you don't want it to be smooth and elastic per se.

Tip #3 Divide the dough in half and then refrigerate it!

Divide the dough in half and wrap it in plastic wrap and flatten it into a round disc like shape. You don't want to roll it out at this point but a round disc like shape is easier to roll out than is a ball. Even this little bit of activity this is known to activate the gluten which is great if you're making bread. However, we're not making bread so you want it to rest before baking. Stick it in the fridge and do something else for awhile.

Tip #4 Roll Out Your Dough

This is the tricky part and the part for which I have the least advice. It just takes practice. My husband's technique is to roll out the pie crust while sprinkling flour everywhere. By everywhere I theoretically mean the work surface, the rolling pins and a little on your hands. (By everywhere, he took it to mean literally everywhere including floors and nearby appliances.) Roll out the dough to your desired thickness and then let it rest again. (You can think of gluten as a one year old who needs frequent naps!)

Tip #5 Put the dough on the plate. . .

Your rolled out dough does not have to be perfectly round because you will undoubtedly do some trimming. I also am of the persuasion that for the most part, if it tastes really good people will quickly forget that it isn't perfect looking. (Unless of course you're friends with Martha Stewart.) My husband likes to measure the dough by putting the upside down plate on top of the rolled out crust and trimming so that there is about 1 inch over hang on the pie plate. Indeed, I think it makes it easier to transfer. Once you've done this, carefully fold the dough in half and transfer to the pie plate. In case you're really bad in the kitchen, this will be easier done if your pie plate is actually close to your pie crust. (I can see many a husbands doing what my husband did the first time he made pie crust and transferring the crust from the kitchen to the plate which was on the dining room table. But I can't really complain can I? How many husbands make pie crust?)

Tip #6 Making it look pretty. . .

My husband is inclined to use the tines of a fork to decorate the edges. I am more of a thumb presser myself. . .I press my thumb into the dough around the edges until it looks kind of nice. For the top crust, I like to use a cookie cutter to make shapes and put the shapes on top of the filling. . .my kids think pie is just more fun that way!

And that's it. . .if you follow all these tips you should have a delicious pie crust every time!

Check here for other tips for making pie crusts!

Do you have a question for the Food Blogger? Ask it here and I'll answer in a blog!

Other answers to your questions:

Ask a Food Blogger: Scalloped Potatoes vs. Au Gratin

How Do You Create a Menu Plan?

Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

View Full Profile | More from this Blogger

Lessly (57396) 01 Apr 2007 09:08 AM

Thank you Val! Great recipe...I'll Tag this and try it out soon :)

Valorie Delp (49340) 01 Apr 2007 05:33 PM

Let me know how it goes!

TexasToast (565) 12 Apr 2007 07:21 PM

Looks good! I will give this a try. Does it make a bottom and top crust or just the bottom crust? Thanks!

Valorie Delp (49340) 12 Apr 2007 07:30 PM

If I remember correctly, it should make both the top and bottom.