Paige’s NO Fail Pie Crust
Paige’s No Fail Pie Crust came about after watching my daughter-in-law Paige make pies on Thanksgiving. While visiting with her, I watched her struggle with a pie crust and I could feel her anguish. We have all been there creating the pie crust that won’t come together and falls apart. We have all done the patch-work on the plate. Paige, this one is for you. I came home and with a vengeance created this recipe for you.
I share with you all Paige’s Pie crust that is No-fuss and works. It took me some trial and error, but this crust stands up to a lot. My one dilemma was the question of whether to pre-bake the crust. The experts agree that if you are looking for colour, texture and flavour the answer is yes. I leave this one to the experts until my experiments continue.
This Italian did a lot of research on pies and this is the best article I found: https://www.nytimes.com/2013/07/03/dining/pie-debates-the-experts-weigh-in.html
I did experiment with sugars; if you like replace the white sugar with coconut sugar for a different taste and more colour. You can also leave the sugar out.
I gather the ingredients.
Pulse the flour, sugar and baking powder first.
Pulse until it looks like little peas and then add egg yolk and 2 tbsps cold water.
Keep adding cold water until the dough pulls away from the blades and forms a ball.
The dough hits the counter.
Turn it out onto the counter and knead until it comes together.
Wrap in plastic and refrigerate for at least 2 hours. It is better if it sits overnight.
This is such a smooth dough. Here it is ready for the oven.
Today Paige’s Pie Crust made a Holiday Chocolate Pecan Pie which will be on the website soon.
We also made a lemon custard pie. Look at the flakiness of this dough.
I also made a pumpkin pie with this crust.
Paige's Pie Crust
Paige's Pie Crust cuts out the anguish in baking.
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tbsp sugar
- 1/2 cup shortening I used Crisco
- 1 egg yolk
- 2-8 tbsp cold water
Instructions
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Sift the flour and and the baking powder.
Put into a food processor and pulse.
Add the sugar and pulse.
Cut the shortening into cubes and add to the food processor. Pulse a few times.
Add the egg yolk and 2 tbsp of water.
Pulse again. Keep adding water 1 tbsp at a time, until the dough comes away from the blades and forms a ball.
Turn the dough out onto your counter and knead briefly.
Wrap the dough in plastic and place in refrigerator for at least two hours. Overnight is best.
When ready roll out the pie dough by lightly flouring your counter and rolling pin.
Begin by flattening the round and then rolling out from the centre. Flip the dough, lightly flour and continue.
If your pie will spend minimal time in the oven, then pre-bake it before filling.
To pre-bake the shell, preheat oven to 375 F.
Pierce the pie shell with a fork and put a piece of parchment paper over it.
Fill with dried beans and set in the oven for 15 minutes.
Reduce heat to 350 after filling the pie.
Recipe Notes
This recipe may be doubled without changing the consistency.
The dough may stay in the refrigerator overnight.
Pre-baking creates a flakier pie crust.
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