Usually, whenever one plans to make a pie, you buy the ready-to-use pie crust. But the pie would be much tastier if you make it at home. You should never get intimidated with the thought of making the crust at home. Over here in the site, you could go through many more posts about baking, craft, etc.  Before you begin making the pie crust, there are a few things you need to keep in mind.

Tips to follow

You need to use the all-purpose flour to make the pie crust. The important thing you need to do is to make sure that you measure the four correctly. If you add a little bit too much of the flour, it will make the crust tough instead of flaky and tender.  It is best that you use the food scale to measure the ingredients especially flour.

The sugar and salt will enhance the pie crusts flavor.  Salt it the most important ingredient in making the crust and you should not cut down its amount. In the case of sugar, you can avoid it if you wish. If you are planning to use the pie to make a savory recipe, then you should omit the sugar.

When you use the butter and vegetable shortening you need to use it cold. It should not be warm or soft. You should take the butter and the shortening straight put form the refrigerator just before you add into the mixture. Whenever you put the pie in the oven, there should be some cold fat in your crust. These fats will melt when the crust bakes and makes little air pockets.


Ingredients used

All-purpose flour – 315 grams

Sugar -2 teaspoon

Salt- 1 teaspoon

Chilled and diced butter- ½ cup or 115 gms

Vegetable shortening – ½ cup (95gms)

Ice water – 1/2 cup (120 ml)


In a bowl, mix the flour, sugar, and salt. Cut in the butter and add the vegetable shortening into the mixture. Combine it till it resembles coarse crumbs.  Add 1 tablespoon of water at a time.  Continue mixing till the mixture forms into a ball. Wrap the dough in plastic and refrigerate. You need to refrigerate it at least 4 hours or overnight.

You need to roll the dough out so that it fits the pie plate.  After rolling it out, place it in the pie plate. Gently press the dough into the sides and bottom of the plate evenly.