Pie Crust 101

Making pie crust from scratch can be frustrating. And while store bought crusts are quicker, they just don't come close to the flavor or texture of a homemade crust.

There are two key things to keep in mind when making crust: 1) make sure you use cold ingredients, and 2) don't over work the dough. I used to make pie crust by hand, but even though I knew how to make pie crust, I always had trouble! Somehow, I could never work the water in by hand without over mixing it. However, once I started using my food processor, I haven't had a lick of trouble since! It mixes quickly and easily so you always end up with a perfectly flaky crust. Check out this picture! This is a cross section view of a cinnamon sugar pinwheel made from crust. Look at all the air pockets in that crust! Delicious.

Check out the video I made showing how easy it is to make pie crust with a food processor.

Basic Pie Crust

2 cups flour
1 tsp salt
2/3 cup chilled shortening
7-8 TBS ice cold water

Mix flour and salt. Cut in shortening until mixture resembles coarse crumbs with pea sized chunks of shortening remaining. Add 7 tablespoons of water and process until just comes together. Add another tablespoon of water if necessary. Wrap in plastic wrap and chill at least 30 minutes before rolling.

While there are all kinds of variations on pie crust, adding vinegar, sugar, using different types of fats, etc., any rolled pie crust will be made in a similar fashion.

Gotta love that unflattering starting frame in the video!! Yes sir, that's a beaut.