Three Foolproof Pie Crusts

Ingredients

• 1.5 cup All-purpose flour (For the all-butter crust)
• 0.5 tsp Fine salt (For the all-butter crust)
• 0.5 cup Unsalted butter (Cold and cut into cubes; for the all-butter crust)
• 4 tbsp Ice water (Add only as needed for the all-butter crust)
• 1.5 cup All-purpose flour (For the butter-and-shortening crust)
• 0.5 tsp Fine salt (For the butter-and-shortening crust)
• 0.25 cup Unsalted butter (Cold and cubed; for the butter-and-shortening crust)
• 0.25 cup Vegetable shortening (Cold; for the butter-and-shortening crust)
• 4 tbsp Ice water (Add only as needed for the butter-and-shortening crust)
• 1.5 cup All-purpose flour (For the sour-cream crust)
• 0.5 tsp Fine salt (For the sour-cream crust)
• 0.5 cup Unsalted butter (Cold and cubed; for the sour-cream crust)
• 0.5 cup Full-fat sour cream (Cold; for the sour-cream crust)

Steps

1. 1

   For each crust variation, combine the flour and salt in a large bowl. Keep the butter and, where applicable, the shortening cold so the finished dough retains distinct pieces of fat.

2. 2

   For the all-butter crust, add the cold cubed butter and cut it into the flour with a pastry blender or fingertips until the mixture contains a range of pea-sized and slightly larger pieces. Do not work the butter into a uniform paste.

3. 3

   For the butter-and-shortening crust, add the cold butter and shortening and cut them into the flour until coarse crumbs form, leaving some visible flat pieces of fat for flakiness and structure.

4. 4

   For the sour-cream crust, cut the cold butter into the flour mixture until coarse crumbs form with several pea-sized pieces remaining.

5. 5

   Add the ice water to the all-butter mixture, one tablespoon at a time, tossing with a fork after each addition. Stop when the dough is shaggy and holds together when squeezed; it should not be wet or smooth.

6. 6

   Add the ice water to the butter-and-shortening mixture, one tablespoon at a time, tossing gently until the dough just comes together when pressed. Avoid kneading, which can make the crust tough.

7. 7

   Add the sour cream to the sour-cream mixture and toss gently until no dry patches remain and a soft dough forms. The acidity and moisture make this dough especially tender and easy to roll.

8. 8

   Turn each dough onto a lightly floured work surface, gather it into a disk, and flatten it into an even round. Wrap each disk tightly and refrigerate for at least 30 minutes, or up to 2 days.

9. 9

   When ready to use, let the dough stand at room temperature for 5 to 10 minutes, then roll it on a lightly floured surface into a round about 12 inches in diameter and roughly 1/8 inch thick. Rotate the dough frequently and add only enough flour to prevent sticking.

10. 10

    Fit the dough into a pie plate or shape it for the intended recipe. Chill the shaped crust for at least 30 minutes before baking so the butter and shortening firm up and the edges hold their shape.

11. 11

    Choose the all-butter crust for the best flavor in classic pies, galettes, and slab pies; choose the butter-and-shortening crust for lattices, decorative edges, cutouts, and other detailed work; and choose the sour-cream crust for sweet or savory hand pies because it rolls and seals easily.

Notes

The Instagram description and transcript explain the differences and recommended uses but do not include exact ingredient quantities or a complete preparation method. Amounts and technique are standard estimates for one 9-inch single pie crust per variation. Keep fats cold, avoid overmixing, and chill the dough before baking. The source mentions that a subsequent video will demonstrate making the crust by hand and in a food processor.

Nutrition per serving

• dessert
• baking
• pie
• American
• make-ahead
• vegetarian
• all-butter
• shortening