Pie-lovers rejoice! Hot pies, cold pies, hand pies, or pot pies – regardless of the recipe, you too can make the perfect pie crust every time. Here are our top tips (and a recipe guaranteed to never fail you):
- Mix your dough by hand. When you use the food processor to mix your pie crust dough you run the risk of over-mixing . The dough should be a little crumbly,
- Looking for that elusive flaky crust? Keep your fats cold! Pop your pie crust in the pie plate into the freezer or your fridge for at least a few minutes (15 minutes suggested) before baking.
- Avoid undercooked crusts by baking your pie on the very bottom rack of the oven.
- For filled fruit pies, avoid soggy bottom pies by sprinkle a flour and sugar along the bottom of your pie to help soak up any juices
Never Fail Pie Crust
- 3 cups flour
- 1 1/3 cups Crisco
- 1 egg beaten
- 1 tsp vinegar
- 5 tbsp ice water
- 1 tsp salt
- Cut Crisco into flour with pastry blender or fork until size of peas.
- Mix together: 1 egg beaten, 1 tsp vinegar, 5 tbsp ice water, 1 tsp salt
- Pour egg mixture over Crisco/flour mixture and mix with fork.
- Shape into ball. Divide in half and place on floured surface.
- Flour top of pastry, rolling pin and roll out.
- Transfer to pie plate.
- Place prepared crust in freezer or fridge prior to baking.
DID YOU MAKE THIS RECIPE? We’d love to know how it turned out! Please let us know by leaving a review below or snap a photo of your pie and share it on your Instagram and tag @chef_lynn_michelle – and we’ll share it too!