A Word From The Cook
“This simple pie crust is my go-to standard for most pies. From pumpkin and pecan to double crust berry filled pies. It's a tender and flaky pie crust perfect for the pie lovers in your life.”
30 Minutes, plus 20 minutes refrigeration time
Depends on the pie recipe you are using
Makes a double crust for one 10-inch pie, or 2 single crusts
- 2 1/2 Cups all purpose flour, plus extra for rolling
- 1 Teaspoon salt
- 2 Teaspoons sugar (for savory pies, like my Chicken Pot Pie, omit sugar)
- 1/2 Cup (1 stick) ice cold unsalted butter, cut into small pieces
- 1/2 Cup ice cold solid vegetable shortening
- 1/3 Cup sour cream
- 2 Tablespoons ice water
- 2 Tablespoons milk and 1 Tablespoon of Turbinado or granulated sugar
- (Turbinado is a light brown large crystal sugar)
- Step 1 – Combine Ingredients
- Combine flour, salt, and sugar in a food processor fitted with a metal blade. Add butter and shortening and pulse until the mixture resembles baby peas. Add sour cream and water, then process a few seconds more until a ball begins to form.
- Step 2 – Wrap Pie Dough and Chill
- Transfer dough to a floured work surface, gathering all the loose dough. Form into a disk about an inch think. Cut the dough into two pieces. Wrap each with plastic wrap and refrigerate for at least 30 minutes or over night.
- Dough can also be frozen and thawed for future use.
- Step 3 – Assemble and Bake Your Pie
- Preheat the oven to 400 degrees.
- Position a rack in the center of the oven and place another rack under it. Have your 10-inch pie pan ready.
- On a lightly floured surface, roll out 1 piece of the dough into a circle about 12 inches in diameter, dusting dough as well as surface with flour as needed to keep dough from sticking.
- Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust dough to center, put in the pie pan, and press it into place.
- Add your pie ingredients and bake.
- If you're making a double crust pie, roll out the remaining dough into a 12-inch circle. Spoon your cooled pie filling into the pie shell, mounding it into the center. Drape the top crust over the pie. Lightly press the top and bottom crust edges together. Trim the excess dough, and crimp edges to make a decorative border. Cut 3-4 slits in the top crust to allow steam to escape.
- Brush top of dough with milk and sprinkle Turbinado sugar.
- Place the pie in the center of your oven, and place a rimmed baking sheet on the rack below to capture any drippings from pie filling.
- Bake until crust is golden brown, about 50 minutes. Cool on a wire rack. Serve pie warm or at room temperature with whipped cream or ice cream!