Tina’s Pie Crust Recipe

A simple pie crust recipe for your food processor, your stand mixer or to make by hand This is the recipe I use in all my KitchenAid on QVC demonstrations. Makes 2, 9" standard pie crusts for a double crust pie. (if your pie plate is not standard and is super deep dish - you may want to add an extra 1/2 the recipe. See Notes for those measurements. Need to blind bake your crust - see directions in Notes.

Tina Verrelli - epicuricloud.com

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Course: Breakfast/Brunch, Dessert, Dinner

Cuisine: American

Keyword: blind bake, crust, Pie, pie crust

Prep Time: 15

Chilling Time for Dough:: 1

Total Time: 1 15

Servings: 12

Equipment

1 stand mixer or food processor with my KitchenAid Stand Mixers, I use my flat or pastry beater)

Ingredients

2 1/2 cups (310g.) all-purpose flour plus more for rolling
1 teaspoon salt
1 tablespoon sugar
6 tablespoons (72g.) solid vegetable shortening (such as Crisco) cut in 1” pieces and chilled
12 tablespoons (1 1/2 sticks or 170 g.) butter (salted) cut into ½” cubes and chilled
4-6 tablespoons ice water

Instructions

By Hand:

Mix together dry ingredients. Cut in shortening, then butter. Sprinkle and mix in water little by little until mixture forms a shaggy mixture that holds together when pressed.

Food Processor:

Use metal blade and pulse to mix dry ingredients. Add shortening and pulse until mixture forms sandy texture. Add butter and pulse until largest pieces of butter are about pea sized. With unit running drizzle in water starting with 4 tablespoons (1/4 cup). Stop processor then, continue to add water a tablespoon at a time, pulsing to mix in, until mixture begins to come together, but is still shaggy. If you can squeeze some of the mixture in your hand and it holds together, you’ve added enough water.

Stand Mixer:

Use flat beater and low speed to mix dry ingredients. Add shortening and mix on a low speed until mixture forms sandy texture. Add butter and mix until butter is broken down a bit, the largest pieces of butter will resemble flattened peas. With mixer running on a low speed, drizzle in ¼ cup water working around the bowl. Continue to add water a tablespoon at a time until the mixture starts to come together, but is still shaggy. If you can squeeze some of the mixture in your hand and it holds together, you’ve added enough water.

Finish:

Dump mixture onto a lightly floured surface and fold it over on itself a few times, then form into a rough ball. Cut in half (or 60/40) and form into 2 discs. You should still see bits/streaks of butter. Wrap each disc in plastic wrap and refrigerate for an hour or overnight. (Dough can also be frozen at this point.)
Take dough out of refrigerator for about 10-15 minutes, then roll dough on a floured surface. Roll from center to edge. Turn and flour dough as needed to prevent sticking. Fit into pie plate and repeat with top crust.

Notes

Measurements for 1 1/2 recipe for Deep Dish Pie Plates:

3 3/4 cups (465 grams) all-purpose flour
1 1/2 teaspoons salt
1 tablespoon + 1 1/2 teaspoon sugar
9 tablespoons (108 grams) solid vegetable shortening such as Crisco
18 tablespoons ( 2 sticks + 2 tablespoons or 255 grams) butter
6-8 tablespoons ice water

To Blind Bake Your Crust for this Pie: (we are partially baking)

(Use this partial blind bake method when you are going to add a filling and bake - such as a baked pumpkin pie.)

The egg wash part is optional - but helps keep crust from getting soggy with wet fillings.

Fit pie crust into your pie plate, fold edge under and flute or crimp the edge. I use a standard 9" glass pie plate. Refrigerate.
Make an egg white wash* - whisk together 1 egg white with 2 teaspoons of water and set aside.
Arrange oven rack to lowest position. Place pie crust in freezer for 20 minutes while you preheat oven to 400 degrees F.
Line well chilled pie crust with 2 layers of foil and fill with pie weights or dried beans ( I use lentils). Bake for 15 minutes.
Carefully remove the foil and weights. Continue baking for 4 minutes.
Brush hot crust lightly with egg white wash and pop back in oven for 30 seconds.
Allow crust to cool for a couple minutes, then continue with making pie.
*The egg white wash helps to create a barrier between the crust and filling so it doesn't get soggy.

Nutrition (approx. data estimated via online nutritional calculator.)

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