My Favorite Pie Crust Recipe

I hear it from people all the time. They act like pie is wayyyyy too much work! What that really means is they just don’t have the right pie crust recipe!⁠

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Now, before you write me off as just plain crazy, let me convince you! It's really true that after making it a few times, pie crust becomes second nature. In fact, I always keep a few in my freezer, just in case. When I want to make a pie, I simply pull one out, make a filling, and bam! I have a pie! (And you can too!)⁠
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Ingredients:⁠
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1 1/2 cups flour⁠
1 tsp salt⁠
2 tsp sugar ⁠
6 tbsp unsalted butter ⁠
4 tbsp shortening ⁠
5-6 tbsp ice water ⁠
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Instructions:⁠
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- In a food processor or by hand, mix the flour, salt, and sugar. Add the butter and shortening. I love an all-butter pie crust, but a little shortening improves the flakiness and prevents shrinkage.⁠
- Pulse the processor until the butter is coarsely mixed in with pieces no larger than 1/2.”⁠
- Add water and pulse until the dough holds together and chunks of butter still remain.⁠
- Pour out onto plastic wrap and press together to form a solid mass. Wrap in plastic and form into a disk and chill for 15-20 minutes.⁠
- Roll out the dough on a floured surface to 12" in diameter for a 9" pie plate. Constantly move and turn the dough to ensure it is not sticking.⁠
- Once in the pie plate, store in an airtight container in the freezer. Or continue with a recipe to bake a pie.⁠
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This recipe makes one 9-inch pie shell⁠
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#pie #homemadepie #bakeapie #baking #fallbaking #fall #pumpkinpie #pecanpie #holidaybaking⁠

[johngianelli]

Please follow these directions exactly, they are great and exactly what I do! The problem most people run into when making a crust is thinking they need to achieve a big chunk of dough whipping around the processor, which is a definite no-no and will result in a tough, dense crust. Check the dough as shown and seeing it come together in your hand. Watch your fingers on that blade though, and when the crust comes together in your hand, exactly as shown in the video, you’ll have a blue ribbon-worthy crust every time. Great video! Thanks!

[nicolecaudillo]

I so glad to see that you don't use a scale. My grandmas & mom used measuring cups and that's how I learned and never had any issues. Of course the grandmas "eyeballed" a lot of things they made. I take the safe route, and measure. THANKS again for your videos.

[lisawendt]

Kaleb - glad to have you back. I’m trying to convince my self it’s too late to make pie now, but your video tells me otherwise! 😆

[andrewlazar]

I love the non-hydrogenated shortening! It doesn’t have a weird taste like Crisco and all-natural. I also add white vinegar to the crust to make it tender crust. You won’t taste the vinegar.

[alyssiaalexandria]

Thank you so much for this tutorial! Truly enjoyable to watch, answered multiple questions, introduced me to Spectrum, and took away any hesitation for perfecting my pie crusts. Thank you again:).

[hazrdrosenyc]

I hope we get to see you make those pies 🥧 Your recipe is great. Love your channel 🧡

[michaelmercurio]

I’m so glad you’re not a shortening snob!! My southern grandmother actually used lard😂. She said lard made the flakiest pie crusts. That’s what we grew up on.

[michelebadey]

CALEB!!!! As usual fantastic video
Great to see you back— you look great!!!

[valentinamkhitaryan]

Thanks a lot for a great recipe. Looks easy and for sure delicious when baked. Going to bake pies

[ShelleB]

Pies are my nemesis and the crust is my kryptonite! I’m willing to give it another try using your directions, however. I’ve invented new curse words while trying to roll out pie crust....😂

[Jonnie_Rich]

Nice tips! I'm going to try chilling for only 10 mins next time. Dough cracking was the bane of my pie making existence. I think what helped me was adding the water all at once, instead of the conventional wisdom of sprinkling water teaspoon by teaspoon--worrying if you added too much water... I make a well in the center and add 2-4 tbsp depending on how much flour i need. For whatever reason, making a well and adding water all at once seems to saturate the flour more evenly, Also, if my pie dough is still too dry, i will add a 1 tbsp of acid or alcohol, lemon juice or vodka works nicely.

[margariteolmos]

I love your recipes. My partner is gluten allergic so I'm going to try making this with a gluten free flour blend.

[neilschipper]

My great-grandmother taught my grandmother, my mother and myself how to make pie crust. Everything must be kept cold and she only used lard cutting it in with two forks.

[patlovato]

Just found ur channel. Thank u for sharing. I subscribed.

[PopleBackyardFarm]

Sounds so awesome I am going to be making a bunch of apple pies

[ksmill]

Kalep you should try a good lard for your pie crust. They make the best. And lard is not bad for you, research it.

[lorihaley]

Will try! I get intimidated by rolling pie crust

[carybradley]

Thanks for showing both by hand and by machine, side by side! You're inspiring me tremendously. Last time I did my grandma's pie crust I cried into the dough. Frustrating. Haha! Please do tell me what size Le Crueset skillet you use in your egg sandwich with harissa and aoili. I need to fry 4 eggs together and want a large enough skillet. Thanks!!!

[giselsilva]

I'll definitely try your recipe 💕

[carlinegilbert]

Loved this video. Wondering if you could make dumplings similarly and freeze them. It takes a lot for my crew so having some frozen would help.