40 minutes
A simple and quick recipe for making a delicious, tender pie crust perfect for a 9- to 10-inch pie, using common pantry ingredients.
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1. Combine the Dry Ingredients
Start by mixing the dry ingredients in a large bowl. Measure out 2 cups of all-purpose flour, add 1 tablespoon of granulated sugar, and ½ teaspoon of sea salt. Use a whisk or a fork to blend these ingredients together until they're evenly distributed.
2. Incorporate the Wet Ingredients
Next, add the wet ingredients to your dry mixture. Pour in ½ cup of neutral oil, followed by ¼ cup of whole milk, and finish with ¼ teaspoon of vanilla extract. Gently stir the ingredients together until the mixture becomes crumbly, yet holds together when pressed.
3. Shape the Dough
Now, it's time to form your dough. You can either press it directly into your pie pan or roll it out on waxed or parchment paper until it's about ¼ inch thick.
4. Bake the Scraps (Optional)
If you have any leftover dough scraps, don't let them go to waste. Preheat your oven to 350°F (180°C). Arrange the scraps on a baking sheet, and if you like, sprinkle them with a bit of cinnamon and sugar for a tasty treat. Bake them for about 20 minutes or until they're golden and crisp.
Mix until it just comes together to prevent gluten development and ensure tenderness.
Refrigerate butter, shortening, flour, and mixing bowl to prevent fat from melting before baking, creating a flakier crust.
Gradually add ice water, tablespoon by tablespoon, until the dough holds together when pinched, without being sticky.
Combine butter for flavor and flakiness with shortening for tenderness. Opt for European-style butter for a richer taste.
Use pie weights or dried beans to prevent puffing and ensure a crisp bottom crust if the filling won't be cooked again.
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