Starting point pie crust

Dennis Purcell


Many of my receipts are based on pie crusts and sauces so like my tool box, I am putting some basic tools at the front of the tool box for easy reference without having to elaborate basics in each receipt. So first is the basic but very good pie crust and it is NOT unlike many pie crusts I have seen of this site (lot of good cooks here).
I would also mention that my wife (Judy) is gluten intolerant so where possible I will use gluten free alternatives for thickening and sauce components.
When I make a pie with this crust I will make extra filling and cook it in a Rankin for her.

pinch tips: Perfect Pasta Every Time




2-10 inch crusts


20 Min


2 1/4 c
king arthur general purpose flour cold
1 stick
butter, cold
1/2 c
butter flavor shortening cold
1/4 Tbsp
1 Tbsp
6 Tbsp
ice water

Directions Step-By-Step

mix dry ingredients in a cold bowl add chilled shortening in several lumps distributed in bowl.
cut butter into 1/4 inch cubes and add to bowl. Using knives or pastry cutter cut mixture until butter is cut into small pieces about the size of peas, Flour should be about all taken in with shortening at same time.
Add the 6 tbsp. of ice water in several pockets and cut in with knives or pastry cutter. Cut pastry as little as possible to just get all the flour moist and hold a ball.
The dough should also be as dry as possible. The more moisture and the more working the tougher the doe will be.
form two balls, wrap with cellophane and refrigerate for at least 1/2 hour (up to 3 days) Role the dough out on a lightly floured silicon mat
The dough will be hard to work, split, and be generally cantankerous to work with, this is the tradeoff of a flaky crust. Piece the dough in the pie shell and over the top of the pie. Be creative with cutting air vents in crust to mask piecing of top crust.

About this Recipe

Course/Dish: Pasta, Pies, Savory Pies