A great pie crust isn’t really about the ingredients so much as it is about the technique. Following a good pie crust recipe involves preparation. It is important to follow the instructions by using ice cold water and refrigerating the pie dough overnight before using. Another important tip to making a great pie crust is to gently toss the ingredients and lightly knead it, an overmixed pie crust will be tough and chewy.

3 3/4 C. Flour, all purpose, fresh

1 T. Salt, sea salt

1 Stick Butter, sweet cream butter, softened to room temperature

1 C. Vegetable Shortening, butter flavored

3/4 C. Water, cold chilled with ice cubes

Begin by placing the flour and salt in a medium size glass bowl, mix together. Then add the butter and shortening, I use gloves and press these four ingredients together mixing by hand to incorporate them. It is important not to over blend these ingredients, simply mix until there are not any large pieces of shortening or butter.

Next, add half of the cold water and by using your hands toss the water in like tossing a salad. Then add some more water and repeat the tossing method so that the water is evenly incorporated into the dough. Depending upon all weather conditions and altitudes all of the water may not be needed. Mix until the crust will form together.

Remove the crust to a flour dusted work surface and knead it just a few times (fold it in half, press, repeat).

Divide the dough into sections as you have need. This recipe will yield 2- 12″ pie crust or 3- 8″ pie crust. Next tightly wrap each dough ball with plastic food wrap and refrigerate overnight. These wrapped dough balls can be frozen for up to a month without compromise, thaw properly in a refrigerator for 36 hours before use if you freeze the dough.

When ready to use simply lightly dust your work surface with flour and use a rolling pin to smooth out the dough. Pick up the dough and lightly dust more flour often. Roll out the crust to approx. 1/8 inch thick. The pie dough is fragile at this point so use a light rolling pin and place it in the center of the crust, fold up one half of the crust onto the rolling pin overlapping it and lift to your baking pan. Gently press the crust evenly around the edges and trim off excess dough from the top edge. Next be creative by pressing the top edge into a nice pattern to increase the height of the crust.

If I am using a “bake first” pie crust recipe, I use a fork and gently put small holes around the bottom of crust to let air escape when baking. Place the crust in a 325 degree pre-heated oven and bake for approx. 30 minutes depending on the size of pie you are making. It is important to check the crust every 10 minutes while baking, press down any air pockets that might be forming while baking until the crust is lightly brown. I always pour pie filling into the crust when it comes directly out of the oven, timing it important to have your filling cooked when the pie crust comes out of the oven (hot filling and hot pie crust).

Among the dozens of tart and pie crust recipes that I have used over the years, this one is my favorite. I hope that you enjoy creating a great tasting pie and enjoy using this recipe as much as I do 🙂

Old fashioned cooked Chocolate Cream Pie!