Makes enough for two nine inch pie crusts.

This pie crust works great for both sweet and savory pies, I’ve included option for both, but the base is the same.

Print Recipe

Flexi pie crust

Author: Amanda Nicholson Courses: Baking

Description

This is my go-to recipe regardless of whether you're going sweet or savory. The base remains the same, it just depends on whether you add sugar for sweet or omit the sugar and add a pinch more salt, spices and herbs. What's really nice here is after few times through, you just have to remember the basic ingredients, and then lean it one way or the other.

A note - yes this recipe calls for lard or vegetable shortening or cream cheese. You can use any for a sweet or savory pie. What these ingredients do is add flexibility and flakiness to the crust. A few notes on these:

Cream cheese will add just a hint of dairy flavor
Vegetable shortening will add no flavor, but will add flakiness.
If using lard, do not use shelf-stable grocery store lard. this will ruin the flavor. Use fresh rendered, clean lard from a good butcher. If you can't easily or cheaply access good lard, use vegetable shortening or cream cheese.

Makes two, nine inch pie crusts

3 ¹⁄₃ cups all purpose flour
2 tsp kosher salt
2 ounces cream cheese, lard or vegetable shortening (see recipe description for a note about lard)
20 tbsp unsalted butter (or 283 grams)
8 tbsp ice water

To make a sweet crust

2 tbsp granulated sugar

To make a savory crust

2-4 tsp herbs of choice (if using a single herb go with 2 tsps, if using multiple don't go too heavy on an one herb, e.g. dried thyme, smoked or sweet paprika, a pinch of rosemary or granulated garlic)

Flexi pie crust

Flexi pie crust

Description

Makes two, nine inch pie crusts

To make a sweet crust

To make a savory crust

Log In