Have you been searching for a very easy pie crust recipe that's simple to make and work with? With this recipe for Tender and Flaky Pie Crust, you can learn to make pie crust step by step!
12Tbs.chilled unsalted butter, cut into 1-inch slices
4-6 Tbs. ice water (if preferred, you may substitute vodka for half of the water)
Instructions
Place the flour, salt, and sugar into the bowl of a food processor bowl; pulse a couple times to combine. Add the lard and 4 Tbs. of butter to the food processor bowl, pulsing until the mixture is a fine meal. Add the remaining butter, pulsing once more just until the flour mixture is pea-size in texture.
Drizzle the ice water over the flour/butter mixture, pulsing again just until the dough comes together in a large mass on one side of the food processor bowl. Remove pie crust dough to a lighty floured work surface; divide in half.
Shape each half of the pie crust dough into a disc and wrap tightly in plastic wrap; place the dough into the fridge to chill. Once the dough is chilled throughout, you can use it to roll out into a pie crust. Dough can remain in the fridge for 3-4 days, or in the freezer for up to 6 months when wrapped well. Each disc of dough makes one pie crust.
How to Roll Out the Dough to Make a Bottom Pie Crust for Making Cream Pies
Preheat the oven to 400 degrees F.
On a lightly floured work surface, place one disc of chilled pie crust dough. Using your favorite rolling pin, begin to roll out the dough outwards, starting at the center of the disc. Make sure you have enough flour on the work surface so that the dough isn't sticking to the work surface as you are rolling it out into a pie crust. This is critical for being able to easily lift the pie crust into your pie plate.
Working quickly, continue rolling the dough out until it's about 1/4-inch in thickness; sprinkle some flour on top of the pie crust, the fold the dough in half, quickly lifting it up from the work surface and placing it into your pie plate.
Unfold the dough, gently using your fingertips to press it down into the pie plate across the bottom and up the sides. Cut any excess dough that is hanging over the sides of the pie plate, leaving about 1/2-inch of dough extending over the edge of the pie plate, all the way around.
Gently fold the extra 1/2-inch of dough beneath the pie crust edges so that it makes the dough there thicker for forming a decorative crust. Using your fingers, crimp the perimeter of the dough around the edge into a decorative pattern, or use a fork to simply press the dough down again the lip of the pie plate, if that's easier. Crimping the dough around the edge of the pie plate to make the crust will get easier the more pie crusts you make, so don't give up!
Using a fork, prick the pie crust in the pie plate, all across the bottom and a little way up the sides, as well. At this point, the pie crust can be covered and refrigerated if you are using it at a later time.
Place a square sheet of parchment paper into the pie crust; top the parchment with pie weights or dried beans to hold the parchment down against the dough. The pie weights are what keeps the pie crust in the exact shape of the pie plate as it bakes. Otherwise, without the pie weights, when the pie crust is baking, it sometimes bubbles up across the bottom or the dough on the sides of the pan may slide down which is very frustrating.
Place the pie crust into the oven on the bottom rack; bake for 15 minutes. Now move the pie crust to the center rack, continuing to bake for an additional 10-15 minutes, or until the pie crust is golden brown at the edges and on the bottom.
Remove the pie crust to a cooling rack. When the pie crust and the pie weights have cooled completely, use the parchment paper to lift the beads from the pie crust. Your pie crust is now ready for the cooked cream pie filling to be added. (Such as a chocolate cream pie or lemon meringue pie, etc.)
Notes
Using vodka as part of the liquid for making pie crust dough is a secret technique that I often use. Because the alcohol in the vodka evaporates quickly, it helps to set the crust, which helps to make it flaky and tender as the baked end result.
The addition of lard also helps to make a tender and flaky pie crust, but please don’t worry if you do not have this ingredient on hand. You can use all butter to make this crust instead.
Don’t overwork the pie dough as causes it to release the gluten, making for a tough pie crust. Once the pie dough comes together as a large mass on one side of the food processor bowl, stop everything, removing the dough to a floured work surface.
You can make several batches of this dough (might as well since the food processor is already dirty) and freeze it. That way when you want to whip out a pie, the dough is ready to go.
Don’t use tons of flour for rolling out the pie crust dough, just enough so that the dough does not stick to the counter surface. If this happens, you won’t be able to lift it from the work surface to your pie plate – what a pain.
Work quickly when rolling out the dough – it’s much, much easier to work with while it’s slightly chilled. If
If you don’t have pie weights to use when baking the single bottom crust, instead place dried beans on top of the parchment to weight it down – this works fine!
Baking the crust first on the lower rack helps to brown the bottom of the crust, making it nice and crisp. Then, moving the pie crust to the mid or upper section of the oven helps it brown on the top crust.
If you prefer, you can remove the parchment and pie weights, returning the crust to the oven to add more browning to the top of the crust. This should just take 5 minutes or so once the pie weights are removed.