Thursday, December 29, 2011

Pie Crust

You can't have pie without crust.  Well I guess you can but then it would be called something else, like applesauce or apple crisp or pudding.  For me the crust makes the pie.  It must be light and flaky and buttery. I've tried many different recipes and could never find just the right one so years (many years) ago I decided to make up my own.  I hope this helps you in someway with your pie baking endeavors.  


Here's what you'll need


1/3 cup cold butter

1/3 cup + 2 Tablespoons shortening

2 cups all-purpose flour (sifted)

2 Tablespoons sugar*

1/2 teaspoons salt

5-6 Tablespoons cold water

This makes enough pastry for one 2 crust pie or 2 one crust pies.

*If you are making this for a savory dish like chicken pot pie then omit the sugar.

First place the butter and shortening in a bowl with the sifted flour, salt and sugar.  Then use a pastry blender (as seen in pic #2) or a food processor to cut the mixture into a coarse crumb texture.  If you don't have a pastry blender or a food processor then two knives crisscrossing together can be used (I've even seen people use their hands, but I don't recommend it because it melts the butter and you don't want that). 

Next add about 4 Tablespoons of the cold water to the mixture and mix it with a fork.  Continue to add the water one Tablespoon at a time until the pastry is moistened and sticks together leaving the sides of the bowl.  The pastry should not be sticky or gooey and easy to handle. 

Scoop the pastry out of the bowl and separate into two balls.  Wrap them in plastic wrap and place in the refrigerator for 15 to 20 minutes or until they firm up a bit.  If you don't need the pastry right away it can be stored for about 3 weeks in the fridge and 2 months in the freezer.  Next remove the plastic wrap from one of the balls and place it in between two sheets of waxed paper.  This will keep the rolling pin from sticking too the dough.  This way you do not have to use extra flour that may change the consistency of your dough.  It also ensures that you are handling the dough as little as possible.  You want the little tiny nuggets of butter and shortening to remain cold until they go in the oven.  Roll out the pastry until it is about 1 1/2 to 2 inches larger than the size of your upside down pie plate. 

 Remove one sheet of waxed paper and place gently onto the pie plate with the waxed paper side up. 

Remove the last piece of waxed paper and gently press the crust into the pie plate.  There should be some crust hanging over the sides.  Then you fill it and bake it and make a pie with it.  Enjoy!

If you have any questions about Apple pie or any other recipe please feel free to ask me. I'd be happy to answer them in the comments section or you can email me directly.


To print the recipe card click here


  1. Hello Sunny, Do you now what is Shortening in German or where i can buy it?


  2. I don't but I can find out for you. I'll go by Wasgau today and try to figure it out.

  3. Christine,
    I checked at Globus and did not see anything like what we call Shortening, which is vegetable fat and it is white with no taste or smell. It has the same texture as butter or margarine. It's used in baking like butter, but does not need to be refrigerated.

    One of my German friends says that the closest thing she knows is "Kokofett" by Palmin. I hope this helps.


Of course I would love to hear your comments and thanks for dropping by.