Flaky and tender crust for sweet pies and tarts!
Sweet Pie Crust
Yields: Dough for two 9-inch pies or one 9-inch pie with top crust
Total Time: 45 min (includes chilling), 1 hr. 20 min (includes blind baking)
Prep Time: 15 min
- 12 oz. all-purpose flour (approximately 2 ½ cups)
- 1 tsp kosher salt
- 1 Tbsp. granulated sugar
- 4 oz. unsalted butter, cut into cubes and chilled
- 4 oz. vegetable shortening, cut into cubes and chilled (approximately ½ cup + 1 Tbsp.)
- 2.6 oz. milk (1/3 cup)
- Mix together the flour, salt, and sugar.
- Cut the cold butter and shortening into the flour mixture using a pastry blender, fork, or food processor.
- Add just enough milk until the dough comes together.
- Divide the dough in half and shape into 2 disks.
- Wrap each disk in plastic wrap and refrigerate for 30 minutes or until ready to use.
- Use dough within 1 day or freeze for future use.
Blind Baking Directions
- Preheat the oven to 350 degrees Fahrenheit.
- On a lightly floured cutting board, roll out 1 disk of dough into an 11-inch circle.
- Place dough in a 9-inch pie pan and trim/crimp edges.
- Place a large piece of parchment paper on top of the dough.
- Add dry beans or rice, making sure they are evenly distributed.
- Bake for 20 minutes.
- Remove the beans/rice and bake another 13 to 15 minutes until golden brown.
- Let the crust cool completely before filling.
Pie. One of my favorite things. Pie crust can be intimating – but with a few tips, you can master it too!
Here is our ingredient lineup: all-purpose flour, kosher salt, milk, butter, shortening, and sugar.
Mix the flour, salt, and sugar together.
Then add the butter and shortening.
Tip #1 – cold fat. Make sure your butter and shortening are VERY cold. We do not want the fat to melt before the pie goes in the oven. The butter and shortening will melt when the pie is baking, creating a flaky crust.
Using a pastry blender or fork, cut the fat into the flour. You could also do this in a food processor.
When it is thoroughly combined, the dough will look like wet sand.
Next up is the milk. Tip #2 – add just enough until the dough comes together. I usually add about 1/3 cup.
Divide the dough in half and form into disks. Wrap these up in plastic wrap and put in the fridge for at least 30 minutes or up to 1 day. This will help the fat re-solidify before we roll out the dough and put it in the oven. At this point you can freeze the dough for future use.
Time to roll! First put the dough on a lightly floured cutting board. Also, flour your rolling pin.
Roll the dough into an 11-inch circle and add to a 9-inch pie pan. Tip #3 – roll the dough around the rolling pin for easy transfer to the pie pan.
Don’t worry about laying it perfectly in the pie pan – I am definitely not the best at this (see below picture lol). Then I trim up the edges and patch up any bald spots.
After this, I usually crimp the edges:
And that’s it – the dough is done! You can now proceed with filling and baking. Or blind baking if you’re adding filling that doesn’t need to be baked. So, how do you blind bake? I’m glad you asked!
Cover your crust with a large piece of parchment paper. Then add some weight to prevent the crust from rising and bubbling up. I use dried beans, but rice would also work well. Lightly press down the rice/beans, making sure they are evenly distributed.
Bake the crust for 20 minutes. Then remove the beans/rice and continue baking for another 15ish minutes. I usually start checking it around 13 minutes and pull it out when it is golden brown.
Once the pie crust is baked, allow to cool completely before filling. Check out one of my favorite fillings (chocolate cream) here!