Our Favorite Pie Crust Recipe How to Make a Tender Pie Crust
Master the art of a perfectly tender pie crust with "Our Favorite Pie Crust Recipe: How to Make a Tender Pie Crust." This essential recipe combines the richness of cold, cubed butter and the flakiness of vegetable shortening, blended with precision to create a buttery, melt-in-your-mouth crust. A splash of apple cider vinegar and ice water ensures the dough stays tender and easy to work with, while the resting time in the refrigerator allows the gluten to relax for unparalleled texture. Whether you're baking a classic apple pie or a savory quiche, this versatile homemade pie crust is your go-to for achieving bakery-quality results. Follow our step-by-step instructions for a foolproof guide to rolling, shaping, and crimping—perfect for both novice and seasoned bakers.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold, cubed)
- 0.5 cup vegetable shortening (cold, cubed)
- 6 tablespoons ice water
- 1 teaspoon apple cider vinegar
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.
Add the cold, cubed unsalted butter and vegetable shortening to the bowl. Using a pastry cutter or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
In a small bowl, combine the ice water and apple cider vinegar. Gradually drizzle 1 tablespoon of the mixture at a time over the flour mixture, tossing gently with a fork or your hands after each addition.
Continue adding water just until the dough begins to hold together when pressed between your fingers. Be careful not to overwork the dough to maintain its tenderness.
Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a flat disc about 1-inch thick.
Wrap each disc in plastic wrap and refrigerate for at least 1 hour or up to 2 days. This resting time allows the gluten to relax and the dough to fully hydrate for a tender crust.
When ready to use, remove one disc of dough from the refrigerator and let it sit at room temperature for 5–10 minutes to soften slightly.
On a floured surface, roll out the dough to about 12 inches in diameter for a standard 9-inch pie plate. Roll from the center outward, turning the dough frequently to maintain an even thickness and prevent sticking.
Carefully transfer the dough to your pie plate, pressing gently to fit without stretching. Trim any overhanging edges, leaving about 1 inch of excess for crimping or folding.
Repeat this process with the second disc if making a double-crust pie or save it for another pie. Use as directed in your chosen pie recipe.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
