My mother put the fear of God in me about pie crust. I only remember her making pie at Thanksgiving and if my memory serves me correctly, it was a “thing”. The pie crust recipe would come out and she would fret over if the consistency was right and if the dough would roll and get plated without an unfortunate event. She would spend hours looking at the baked product wondering if it was going to turn out ok and I would quietly question why this was worth all the anxiety. Ironic that I’m a pie blogger given the years of pre-Thanksgiving strife I witnessed go down in that kitchen.
When I set out to learn to make pie, I was determined to take the mystery and anxiety out of it. The first step was learning to make pie crust. And not just any crust, the one that was right for me. If I’ve learned anything throughout the years, it’s that pie crust is personal. Everyone has their opinion about what makes the best crust so I think you should definitely experiment with recipes to find your fit. Years of making pie have landed me right here – MY perfect pie crust recipe. It gets rave reviews and results in a very light and delicate texture. This recipe is also very forgiving, so if you are new to making pie crust, I would recommend this one to start with.
I feel like a sell-out because I have not converted to all butter, but it’s just not the same. I tried all butter, I tried lard and I even tried coconut oil. But this combination delivers exactly what I want in a pie crust. If you are like me and feel guilty that you are using shortening, you can use an organic palm oil shortening like the Spectrum brand. I’ve used that and it does produce similar results. But you will still feel guilty about that too.
Regardless of what recipe you choose, I encourage you to tackle your own crust. I promise it’s not that difficult and I really promise that it will be better than anything you can buy pre-made!