Home-made Pie Crust Recipe

Chocolate pear pie-building the pie

Home-made pie shell, ready to fill.

This is a standard pie crust recipe. But I have never made a pie crust in my life. So I decided to start with an easy, classic recipe and see where it takes me. Here it goes.

Classic pie crust

  • 180 grams all-purpose flour (1 1/2 cups)
  • 1/2 teaspoon salt
  • 22 grams vegetable shortening (1/4 cup)
  • 35 grams butter (1/4cup) + more for buttering pie plate
  • 5-7 tablespoons ice water
  1. Butter a 9-inch pie plate.
  2. In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
  3. Add ice water one tablespoon at a time while mixing with a wooden spoon until a ball of dough is formed. I needed 7 tablespoons.
  4. Pour the dough onto a lightly floured sheet of plastic wrap and press into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top.
  5. Rolling from the center, roll until the dough is about a 1/8-inch thick.
  6. Remove the top piece of plastic wrap, lift the dough with the remaining plastic wrap, and lay it across the pie plate so that plastic wrap is now on top.
  7. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.
  8. If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough. Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.
  9. If not pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.

Note: When I prebake the shell, after it cools I fold some aluminum foil around the rim to prevent burning when I bake the pie later with the filling inside.

The verdict

It was OK… not really very flaky, but it did make an adequate shell for my pie. I still think buying prefrozen pie shells is my preferred option.

Nutrition

If you use shortening, check the label to make sure it contains no trans fats. The newer shortenings contain fully hydrogenated vegetable oils. The science is still out as to whether these are safer than the partially hydrogenated oils used previously, which have definitely been proven unsafe to eat.

If you are not too concerned about your saturated fat consumption because you only consume these occasionally, you can use butter or lard in your pie crust.

Another option is to make pies that require no crust at all. I’m thinking that some quiches and other custard-style pies can be enjoyed crustless.

Fat chemistry is complex. If you are concerned with calorie count or heart health, it’s worth reading up on the latest news on fat nutrition to make a choice that is right for you.

2 Comments (+add yours?)

  1. Brenda
    Apr 23, 2019 @ 16:01:15

    I agree with the frozen pie crusts!
    I have tried a few of the ‘never fails’ pie crusts and can never get them flaky like the frozen ones I buy. Apparently I fail🙄

    Reply

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