Monday, September 26, 2011

Perfect Pie Crust Tutorial

Mix together 2 cups of flour and 1/2 tsp salt in a metal or glass bowl.

Add 2/3 cup of Crisco shortening.

Using a pastry blender, cut shortening into flour until well distributed.

Shortening balls should be no larger than small pea size. Fill the 2/3 cup with ice and then water. Let water chill for 1 minute.

Drizzle 1/2 the water over the flour.

Toss the contents with a fork to distribute water.
Continue adding water and tossing with a fork until all flour has been absorbed and dough begins to ball together.
Press half the dough together in a handful to make a ball. Try not to work dough very much. Use a few kneading motions to bring the dough together. This is the most important step to getting a flaky tender crust. You mustn't handle the dough too much.
Handling carefully, make a disc out of the ball.

Make a disc with the remaining dough. Add a bit of water if necessary. Total water should be about 1/2 cup. At this point you can wrap the disc in platic wrap and chill for 1/2 hour or more. I have not found it necessary.

Lay dough on floured surface and press flat, keeping sides composed.

Roll carefully, flipping dough as necessary to add flour to the surface. Create a circle.

Your dough should look marbled.

Make the dough large enough to expand a couple of inches beyond your pie dish. It should be about 1/8" thick.

Fold the dough in half and bring it to the pie plate. Place the fold at the center line.

Gently manipulate the dough so it fits down into the pie dish, leaving a little to hang over the sides. If you are making a double crust pie, continue reading. If you need a prebaked crust, flute the edges, trim and poke with a fork to allow for steam. Check out the post of creative crusts for further instructions.

This is a mixure of 6 cups apple slices, 1/4 c flour, 3/4 c sugar and 1 tsp. cinnamon.

Pour the apples into the pie plate and arrange them so they are well contained and laying flat.

Repeat preparation with the remaining dough disc. Lay it over the apples.

Lift the bottom crust and tuck the top crust under. Press together well to make a thick ring around the edge.

Pinch/twish the dough at an angle to make a pretty edge

Use a butter knife to slice away the edges and make a clean finish.

Brush the crust with a tablespoon or so of cream or milk. Sprinkle with sugar. Make small slices into the dough for venting. Bake on a baking sheet (to catch spills) at 375 for 45-60 minute. The pie is almost done when the filling is bubbling and steam is coming out of the vents. Let it cook 5-10 minutes more depending on the variety of apple you used and your desired tenderness for the apples. You can stab an apple slice through a vent hole to check for doneness. Let cool 30-60 minutes to allow filling to set.

OOPS! This pie was so flaky and tempting we couldn't even wait to take a picture.
Good Luck making a wonderful, flaky, tender, beautiful pie crust.


  1. This pie was the best Apple pie I have ever had. Thanks Quenta for your scrumptious talents!

  2. Quenta, This is the exact crust recipe that my 80 year old neighbor who is my idol (beside you of course) in pie making uses. I did it last week and made Jef 3 fresh peach pies from same neighbors trees and I got wife of the week award. They were still not as pretty as yours, but I had success and will keep practicing. You inspire me!!