Pie crust recipe that is tender and flaky--the perfect crust for any pie.
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2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold Land O Lakes® Butter, cut into chunks
1/2 cup shortening
3 tablespoons cold water
1 large Land O Lakes® Egg, beaten
1 teaspoon apple cider vinegar or white vinegar
Combine flour and salt in large bowl; cut in butter and shortening until mixture resembles coarse crumbs.
Combine cold water, egg and vinegar in bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened. Divide dough in half; shape each half into a ball. Flatten slightly; wrap each ball of dough in plastic food wrap. Refrigerate at least 1 hour.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
For baked unfilled pie shell; prepare crust as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 10-12 minutes or until lightly browned.
Explore reviews fromour online community
This is hands down the easiest, most flakiest pie crust I have ever made in 47 years of baking, and I bake at least 100 pies a year. I used a food processor, then kneaded the dough 4 times till formed a consistent ball. I baked at 400. I will never use another recipe again as once again Land O Lakes has nailed it. Hands down the best recipe source on the internet.
For some reason I used another recipe it was ok. But thankfully I found this one again because it was delicious I made sure I save it this time.
I don't know that I'll ever use another recipe after finding this one. Using it cold is key to good rolling though. It was pliable, and so easy to work with in the pan. I used a food processor to combine min then formed the ball/disc for the fridge. Used it for my pumpkin pies and they turned out great! Will be making apple and cherry pies next! Enjoy!
I am not a big pie baker but this was very sad. At first, the dough was very wet but after refrigerating it was better. However my experience with rolling was less than good. I have no idea what I did wrong.
This is an excellent crust, turns out flawless every time I make pie, and get compliments every time as well. Super delicious!!!!!!! Thank you for sharing such a great pie crust recipe, I doubt I will ever try another one :)!