Want to make these gluten-free? Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven. You may want to bake the crust prior to filling; this is typically done when the filling itself doesn't need to be baked e. For details, see our blog post, Prebaking pie crust.
View our privacy policy. Save Recipe. Instructions In a medium bowl, whisk together the flour and salt. Add the shortening, working it in until the mixture is evenly crumbly.
Add 2 tablespoons of water, and toss to combine. Tips from our Bakers Want to make these gluten-free? You may be comparing this recipe with our Classic Double Pie Crust, and wondering why it's not exactly half the size of that recipe. Think about it; can you guess? Featured in our Thanksgiving Guide. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Recipe All-Butter Piecrust. Recipe Jamaican-Spiced Pumpkin Pie.
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Log In Sign Up. This feature has been temporarily disabled during the beta site preview. Got it. Double Check Are you sure you want to delete your notes for this recipe? You must be a magazine subscriber to access this feature. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch. Place pie crust onto preheated baking sheet and reduce oven temperature to degrees F.
Bake 20 to 30 minutes or until the crust is golden. Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust.
Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling. Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. As an example, we set our oven to degrees Fahrenheit for our double crust cherry pie see the recipe here.
Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. Carefully press the dough into the dish. Spoon the pie filling into pie crust. Roll out second half of dough then top pie. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.
Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific recipe you are following. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook!
Find us: inspiredtaste. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free! Reply Lee November 6, , pm Thank you for sharing your recipe I made this and it was delicious I will never buy a crust again. Reply Claire November 6, , am Great recipe! I would like to offer one small change though: replace one tablespoon cold water with an acid, like lemon juice.
A great pastry recipe should have a little acid to cut through the fats and sugars! This is to me the ultimate pie dough — tender, flaky, flavorful and virtually foolproof. It is my go-to pie dough from now on made it twice already. Kudos to Adam and Joanne! I needed a crust quickly and found your recipe. My life is changed! I cannot believe the crust is so tender and flakey and was so easy to make!
I also used your cherry pie recipe which is delightful. Thank you so much! Your site is now one of my favorites! This was awesome! So incredibly easy and the video was perfect for me who has had issues with the perfect crust!
Thank you! Reply Epiphany October 19, , pm This is the second dough recipe I have ever tried. This one came out perfect! It is easy to make and makes a flaky, buttery crust that is amazing! I used brown sugar instead of white sugar.
I made apple hand pies and they are phenomenal. Reply Chelsey v October 17, , am Great video! Makes it very easy to follow. I have attempted so many times to make a decent pie crust for nearly 43 years of marriage!
My mother could bake like a dream and I stil remember the time she made a pie crust that was melt in your mouth delicious. This pie crust recipe is now my go-to! It even exceeds what my mother was able to achieve. I thought there was no way using the food processor would be able to result in a pie crust this scrumptious but I was wrong. A couple minutes to process was all it took.
The resulting long flaky layers and the melt-in-your-mouth feel is wonderful! I took a small bite of the pre-baked crust and knew something different was going on with this recipe because of the silkiness of the raw crust. Thank you for sharing the recipe with us all! Reply Esther Hart October 10, , pm I love this recipe. All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment.
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