Videos: How to Make the Best Pie Crust

How would you like to make a blue ribbon-worthy pie crust? Well, the secret's out on how easy it is to make pretty pie crusts. Just watch the three short stop-motion videos below to see how the pros do it. The best flaky pie crust recipe you'll ever taste is listed below, too.

Scallop Pie Crust


Fringe Pie Crust


Circle Pie Crust


Flaky Pie Crust

This generous recipe makes a single 9-inch to 11-inch pie or tart shell. Roll out any leftover dough and cut into decorative shapes. Sprinkle with sugar and bake until lightly browned.

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut up
3 tablespoons shortening
1 egg yolk
1 teaspoon lemon juice or white vinegar
3 to 4 tablespoons ice water, divided

1. In large bowl, stir together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until butter is partially mixed into flour. Add shortening. Continue blending butter and shortening until they resemble coarse crumbs with some pea-sized pieces.

2. In small bowl, whisk together egg yolk, lemon juice and 2 tablespoons of the water. Add egg yolk mixture to flour mixture; toss with fork until well-mixed. Add remaining water 1 teaspoon at a time until dough begins to stick together. (It should be neither sticky nor powdery.)

3. Shape into flat round; cover and refrigerate 30 minutes before rolling out.

1 pie crust

VARIATIONS

FOR DOUBLE-CRUST PIE: Use 3 cups flour, 3 tablespoons sugar, 1 teaspoon salt, 3/4 cup unsalted butter, 6 tablespoons shortening, 1 egg yolk, 2 teaspoons lemon juice and 6 to 8 tablespoons ice water. Proceed as directed above, initially adding 4 tablespoons water in Step 2.

TO PREPARE DOUGH WITH ELECTRIC MIXER: In large bowl, combine all dry ingredients; add butter. Beat at low speed until butter begins to blend in. Add chilled shortening; beat slowly until mixture forms pea-sized pieces. While slowly mixing, add egg yolk, lemon juice and 2 tablespoons of the water (4 tablespoons for double crust). Add remaining water 1 teaspoon at a time, mixing just until dough pulls away from sides of bowl and begins to stick together. Do not overmix. Shape dough into flat round; cover and refrigerate 30 minutes before rolling out.

TO PREPARE DOUGH IN FOOD PROCESSOR: Because the food processor works very quickly, use frozen butter and chilled shortening; dough will remain cold enough to roll out as soon as it is formed. To prevent overmixing and toughening dough, only use the pulse button.

In food processor, combine all dry ingredients; pulse 3 or 4 times to blend. Add cut-up frozen butter and chilled shortening; pulse 5 to 10 times or until dough has texture of Rice. Through feed tube, add egg yolk, lemon juice and 2 tablespoons ice water (4 tablespoons for double crust); pulse 3 or 4 times. Add additional water 1 teaspoon at a time, just until dough begins to stick together. Do not let dough form into a ball or it will be overworked. Turn out dough onto lightly floured surface; roll out as directed in pie recipe, or cover and refrigerate until ready to use.

PER 1/8 OF RECIPE: 210 calories, 14 g total fat (7 g saturated fat), 3 g protein, 18 g carbohydrate, 50 mg cholesterol, 150 mg sodium, 1 g fiber