Corey’s Favorite Pie Crust
Corey’s Favorite Pie Crust …
Crafting the perfect pie begins with the perfect crust.
A pie with a flaky and flavorful crust. This is our go-to recipe for almost all our pies. You’ll love how easy it is to make this savory treat.
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PLEASE NOTE: This recipe yields enough dough for 1 two-crust pie AND a 1 one-crust pie with a lattice top, or 4 2-crust mini pies.
What do you need to make Coogan’s Favorite Pie Crust?
Should pie really be this simple to make? This tasty, this easy…it should be a crime!
You will need the following:
- 4 cups of flour
- 3 tablespoons of sugar
- 2 teaspoons salt
- 1 3/4 cups unsalted butter
- 1 egg
- 1/2 cup water
How to make Coogan’s Favorite Pie Crust:
Instructions:
- Combine the flour, sugar, salt, and shortening (or unsalted butter) in a large mixing bowl.
- Using a pastry cutter, blend these dry ingredients together until the mixture appears crumbly.
- Mix the egg with water in a small mixing bowl and then blend into the flour mixture.
- Chill your dough in the refrigerator until it is time to use.
** This crust can be stored in the refrigerator for up to 3 days. Allow the dough to come to room temperature before you attempt to roll it out. OR – keep it in the freezer for up to 6 months! Just be sure to wrap it tightly in several layers of foil or freezer-specific plastic wrap, then seal it in a plastic bag. Write the date on the plastic bag so you don’t forget!
- When you’re ready to use, lightly flour a smooth surface and place the thawed dough on top. Using a floured rolling pin, begin to roll the dough out into your desired shape and size.
- Use cookie cutters to cut out shapes or designs for the top of your pie.
** UNSALTED BUTTER is a must for this recipe. It adds a delicious flavor and texture, unlike any other fat. Salted butter, margarine, and spreads will add too much water and will make your pie crust tough in texture. Crisco is a good alternative but unsalted butter works best for a perfect, flaky pie crust.
Pie Crust Tips
- Within some recipes, you may hear the term BLIND BAKING. This is simply a pre-baked bottom pie crust. To use this technique, you will place the pie pastry at the bottom of a pie pan. Gently tuck it to the inner side of the pan and crimp the edges along the top outer circle. You can cut off any excess pastry (see above photos).
- Cut a piece of parchment paper into a large circle and place it on top of the pastry in the pie pan.
- Fill up the crust to the edges with something to weigh the crust down (the crust will shrink while it bakes and this holds it in place) like beans, rice, or pie weights. You can also use another pie plate sitting within the other if needed.
- Bake the crust at 425 degrees F, in the bottom third of your oven for about 12 minutes.
- Then remove the weights and parchment paper, prick the crust with a fork, and bake for 5 minutes or until the crust is lightly browned.
- Remove from oven, set aside, and proceed per your recipe instructions. That’s it. That’s Blind Baking.
- Use just ONE CRUST when:
- Baking a tart
- Baking a cream, nut, or custard type pie
- Use a LATTICE CRUST (or other top crust with cuts and openings) when:
- Baking fruit pies
- You want to display the colorful fruit within the pie
- To ensure the center of the pie is bubbling and set
Here are some of our favorite recipes using this very pastry crust …
Looking for more tasty recipes? Try one of these …
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Corey’s Favorite Pie Crust
Equipment
- Pastry Cutter
- Small Size Mixing Bowl
- Medium Size Mixing Bowl
Ingredients
- 4 cups flour
- 3 tbsp sugar
- 2 tsp salt
- 1 ¾ cups unsalted butter
- 1 egg
- ½ cup water
Instructions
- Combine flour, sugar, salt, and UNSALTED butter) in a large size mixing bowl. Using a pastry cutter, blend together until the mixture appears crumbly.
- Mix the egg with water in a small mixing bowl and then blend into the flour mixture.
- Roll the dough up into 2 equal sized balls and wrap in plastic wrap. Transfer to the refrigerator to chill until it is time to use.
- *This crust can be stored in the refrigerator for up to 3 days. Allow the dough to come to room temperature before you attempt to roll it out. OR – keep in the freezer for up to 6 months! Just be sure to wrap it tightly in several layers of foil or freezer specific plastic wrap, then seal it in a plastic bag. Write the date on the plastic bag so you don't forget! ** UNSALTED BUTTER is a must. It adds a delicious flavor and texture, unlike any other fat. Salted butter, margarine, and spreads will add too much water and will make your pie crust tough in texture. Crisco is a good alternative but unsalted butter works best for a perfect, flaky pie crust.
Notes
© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!
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