This is THE BEST pie crust recipe I’ve ever had. It has turned out every time, it’s fairly simple to make (as far as pie crusts go) and it tastes AMAZING. I’m really into crust though. I like it thick and sweet and I want it to be the star when I make pie.
It does always turn out a little different for me-I think that has a lot to do with how cold things stay as I make it and it can be made with shortening a little easier (if you want to substitute the butter). We’re a butter family around here.
If it’s looking too crumbly, feel free to add cold water a tablespoon at a time until it just starts to come together (pictured below). That’s when you know you’ve nailed it and it’s ready to wrapped up and put in the fridge.
This crust is amazing with my apple pie recipe! I hope you love it as much as I do! Just in time for Thanksgiving 😉
- 4 C FLOUR
- 3 TBSP SUGAR
- 2 TSP SALT
- 1¾ C BUTTER, DICED & COLD
- ½ C COLD WATER
- 1 EGG
- In a large bowl mix flour, sugar and salt. Dice up butter into the bowl and put in the freezer for 5 minutes (the more you can keep everything cold, the better). Using a fork (or whisk on your mixer), cut the shortening into the flour. Mix in ½ C cold water and egg. Turn the dough out onto plastic wrap to form a large ball. Wrap and refridgerate for at least 2 hours (or overnight). Roll out as thick as you prefer to make 2 pie crusts. For an empty pie shell, bake at 350° F for 15-ish minutes after poking with a fork (to prevent shrinkage). Any leftover scraps make excellent pie cookies and should be baked for a shorter period, 6-8 minutes.