Pie Crust yes you CAN do it

Charlotte Carlile


I can always tell a store bought pie crust, and yes they are good and no they are not AS good as a well made tender and flaky pie crust. The base recipe is from Martha Stewart, but you can use any good pie crust recipe. As long as you know the secret you won't go wrong. And it's easier than you think. Give it a try. You may surprise yourself. Now go find Nancy's Mom's pecan pie recipe and give it a whirl.

pinch tips: How to Make a Pie Shell & Lattice Top




1 Double or 2 single crusts


1 Hr 30 Min


15 Min




2 1/2 c
all purpose flour
1 tsp
1 tsp
1 c
(2 sticks) unsalted butter, chilled and cut into small pieces (keep in fridge till ready to use)
1/4-1/2 c
ice water

Directions Step-By-Step

First...the SECRET. Cold. Everything has to be cold cold. I put the food processor bowl and parts in the freezer for about 15 minutes. Have 2 squares of plastic wrap cut and ready.
In the bowl of the food processor, combine all ingredients except water. Pulse until mix resembles course meal, about 8 - 10 seconds.
With machine running, add ice water in a slow steady stream just until dough hold together without being wet. Not more more than 30 seconds.
Divide dough into 2 equal balls. Flatten each into a disk and wrap in platic wrap. Then straight to the refridgerator for at least an hour. A must. Handle as little as possible and keep everything as cold as possible. After you fill the bottom crust, BACK in refridgerator while you roll out the top crust. Then after topping pie, back in for another half hour then straight from the cold to the oven. Honestly, this will make your pie crust tender and flaky. It works.
NOTE: Brush pie crust with CREAM....not egg whites. Cream browns it evenly. comes out perfect.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: Southern
Hashtags: #crust, #pate, #Brisee