Ree's Favorite Pie Crust Is Flaky Perfection (2024)

I receive recipes from readers quite frequently, and I read each and every one. I figure if someone's going to take the time to type out and email me a recipe, it's probably pretty dadgum good. I have a folder building of the reader recipes I plan to try in the new year, but the one I couldn't wait to test out was this pie crust recipe, sent to me bySylvia L., a reader. I'd seen different permutations/combinations of this recipe before—in fact, I believe my mom's "perfect pie crust" uses these same ingredients. Something dear Sylvia suggested, though, really caught my eye: "You can even make them ahead of time andfreeze them," she said. "The crusts turn out even flakier!" Now you're talking, Sylvia.

I really love flaky pie crust for myhomemade pies, and it's always been a difficult quality for me to achieve, despite most people’s claims that their recipe is the flakiest pie crust in existence. I was intrigued, and decided to try Sylvia's recipe and method here in plain sight. It turns out my friendSylvia was right. This really is the flakiest, most delicious pie crust... ever.Use it for your quiches, your Thanksgiving pies, your chicken pot pies...every type of pie. I'll be stashing several in my freezer before the holidays hit to make life simpler.

Thank you,Sylvia. This pie crust isabsolutely, positively a keeper.

What's the best way to crimp pie crust?

There are a millionways tocrimp pie crust. You can use your fingers to make a patternor grab a fork and go around the edge pressing the tines into the dough for a differentpie crust design. For a classic-looking crimped crust, use your finger and thumb on one hand and a finger from the opposite hand to go around the crust making "v" shapes.Don't worry about making it perfect, especially if it's just for family. It'll tastes good no matter how it looks.

Why do you put vinegar in pie crust?

It makes the pie crust exceedinglytender and flaky. Trust me on this!

What does my pie crust fall apart?

It might be too dry.If you find yours falling apart, there's an easy fix. Just sprinkle some cold water over the dough, a little at a time, until it holds together better.

What tools do you need to make pie crust?

It doesn't take anything complicated to make pie crust. A few bowls in varying sizes, some measuring spoons and cups, a rolling pin,a pie plate—just the usual baking supplies. One tool that is essential is a pastry cutter. Yep, that thing that's been stuck in the back of your drawer for a decade. Even if you only pull it out once a year to make the crust for your annual Christmas pie, it's worth having one. Sure, you could use your fingers, two knives, whatever, but a pastry cutter makes cutting the shortening into the flour so easy!

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Yields:: 1 serving(s)
Prep Time:: 45 mins
Total Time:: 45 mins

Ingredients

1 1/2 c.
Crisco (vegetable shortening)
3 c.
all-purpose flour
1
egg
5 tbsp.
cold water
1 tbsp.
white vinegar
1 tsp.
salt

Directions

1. Step1In a large bowl, using a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat the egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar, and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
2. Step2Separate the dough into thirds. *Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*Form 3 evenly sized balls of dough and place each ball into a large zip-top bag. Using a rolling pin, slightly flatten each ball of dough (about 1/2-inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
3. Step3When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
4. Step4With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

The cast of characters: Crisco (vegetable shortening), flour, salt, water, vinegar, and egg. Oh, how could anything so right ever go wrong?

First, measure 3 cups all-purpose flour into a mixing bowl.

Next, measure 1 1/2 cups Crisco. For once in my life, I’m going to say this…and then it will never happen again: You must use Crisco, not butter. Butter simply will not work.

Lord, please forgive me.

And what is UP with my finger in this photo? How scary does THAT look?

Add the Crisco to the flour…

And find your pastry cutter. It really is an essential tool when it comes to pie crust. (Yeah, yeah, you can use “two knives” and all that, but I’ve never done that successfully. Actually, I’ve never tried it. But if I ever tried it, I know it wouldn’t work. I just know it.)

And stir together gently.

That means don’t beat the tar out of it. Just incorporate the ingredients, man.

Now stick your big claw into the bowl and remove one-third of the dough.

Repeat to form three evenly-sized balls of dough.

Now place each dough into a large Ziploc bag.

We’re going to prepare the balls of dough for freezing.

Using a rolling pin, slightly flatten each ball of dough to make rolling easier later…

Then seal each Ziploc and place bags in the FREEZER—yes, Sylvia, I’m listenin’ to ya, honey—until you need them.

Now, this is how my life works: I intended to freeze the dough for about twenty minutes, allowing it to firm up and make rolling easier for the pie I was about to make for you, my precious, darling, beloved readers. Then I got a call from an acquaintance of mine who’d been caught in the blinding snowstorm that hit our country this afternoon. She’d run off the highway and was stuck in the ditch, and wanted to know if Marlboro Man and I were free to come help her. Of course, I told her we’d be right there, and within minutes we’d loaded up the kids and headed toward our stranded motorist.

Marlboro Man hooked up a chain to her very lightweight pickup and, knowing how nervous she is about ice and snow, I offered to steer her vehicle out of the snow and drive her home. Because he’s perfect at everything, Marlboro Man got us out, said, “Follow me,” and headed toward our friend’s house in the country. “You’re so brave,” our friend gushed as I took off down the highway. “I’m so nervous in this kind of weather.”

“Aww, it’s no big deal,” I said, taking one hand off the steering wheel and leaning back comfortably. “After eleven years of marriage out here, I’ve had to learn how to drive in ice and snow.”

Then the very lightweight pickup began to fishtail and I promptly used my mad ice driving skillz to drive right into a huge snowdrift in the ditch. Then I felt a little silly about what I’d just said about the eleven years of marriage and the learning to drive in ice and snow and all that.

All this to say, Marlboro Man had to turn BACK around and pull ME out of the ditch, and when we finally arrived back home, the pie crusts were hard as a rock in the freezer. I wondered how this might affect the taste of the baked crust later? Would it damage the integrity of the ingredients? Marr the beauty of the perfect mixture? Only time would tell.

I was pleased, though, that it only took about fifteen minutes of thawing on the countertop before the dough was ready to roll. It’s best to begin while the dough is quite firm, so no need to wait around forever.

Begin by flouring the surface.

Spread out the flour so it’s evenly distributed, and if you ever have the opportunity to re-do any surface in your kitchen, I’d highly recommend plain ol’ stainless steel sheet metal. It’s cheap and smooth and seamless and cool.

And when I say “sheet metal,” I mean sheet metal. I didn’t have no fancy-schmancy high-fallutin kitchen designer have my stainless steel countertop specially fabricated. I called a sheet metal place, gave them my measurements, and said, “Can I have some stainless steel, please?” It was very gratifying.

Now, remove the disc of dough from the Ziploc and place it on the floured surface. Sprinkle a little flour on top. The dough started out a little moist, so don’t be afraid to use a little flour to keep it from sticking.

Now, with a rolling pin, begin rolling the dough from the center, outward.

Be on the gentle side. It’ll take some time to get it completely rolled out.

Just remember: roll from the center, outward in one stroke. Don’t do the ol’ Play-Dough back-and-forth, back-and-forth maneuver. Pie crust dough doesn’t like it.

When the dough begins to crack around the edges, just use your hands to form it back into the shape of a circle.

If you feel as though the bottom is really sticking to the surface below, just use a nice, sharp spatula and flip it over.

Just be sure to flour the surface again before you flip it.

Continue the rolling process until the rolled dough is about 1/2 inch larger (all the way around) than the diameter of the pie pan.

Then, with the spatula, if necessary, lift the dough from the surface and gently set it onto the pie pan.

And I like metal, traditional pie pans. Glass pie dishes are against my religion, but if that’s what you prefer, go forth in peace.

Gently adjust the dough so that it’s laying right against the pan.

Now, I hate trimming the pie crust from around the pan, so I usually just tuck the excess dough under the rim…

No need to be perfect; just go around the pie pan and tuck it under.

Then you can do things like this if you like. My ten-year-old helped me. I think it looks fine, and I’m generally not concerned about my pies looking absolutely perfect. What I care about is how much the finished pie makes Marlboro Man moan. Now that’s my measure of success.

Later on, you’ll be able to see whether that happened or not.

Do NOT miss it. It will inspire you to greatness in your life. And it will make your hips quiver with excitement. And fear.