I know that Pie Crust seems daunting, but I promise it’s not as scary as it seems. It’s just a few simple ingredients but oh my, once you make your own crust you will wonder why you ever thought the store bought stuff was even worth eating!

Click the video to make the Perfect Pie Crust with me, once you get yours all tucked away chilling in the fridge I’m going to give you the easiest pie to ever make, a Galette. It’s rustic with zero pressure to pinch the crust perfectly. You’re going to have a winning day baking and gain all of the confidence to bake your favorite desserts like our Almond Pear Galettes and the coziest of dinners like our Chicken Pot Pie.

This is one of the few recipes I will give you where you’ll hear me say you need a specific kitchen gadget….but you do. Pie crust was tricky for me until I started using my Food Processor. I know, strange, but truly it cuts the butter and shortening in so perfectly I’ve never had a batch fail! Here’s the link to the one I love, it’s a bigger size model which allows you to make batches of pie dough for multiple pies. Which is always a win because pie dough freezes so well, you can make it now and save it for later!

Perfect Pie Crust

This recipe makes enough for 4 single crust pies or 2 double crust

3 cups flour
1 Tablespoon granulated sugar
1 teaspoon salt
12 Tablespoons (1 1/2 sticks) cold unsalted butter, cut into pieces
6 Tablespoons shortening
1/2 cup cold water

In a food processor, pulse the flour, sugar, and salt together. Add in the butter along with the shortening and process on low until mixture has small chunks throughout. Add water in a slow stream and process until the dough is sticking together. It's okay if it's sticky at this point. Dump the dough out onto a floured surface, dust your hands in flour and divide the dough into 4 equal balls. Wrap each ball securely in plastic wrap and refrigerate for at least an hour.

Once you’re ready to make your pies or galettes, remove the pie crust from the fridge and roll out on a floured surface.

Come roll it out with me in the video, I’ll explain all of these tricks in real life :

make sure your surface is evenly floured
sprinkle a small amount of flour on the top of the crust as well so your rolling pin doesn’t stick
if your pie crust is not able to slide around on the counter that means it’s stuck, use a spatula to ‘unstick it’. Add more flour to the counter and keep rolling!
roll the crust to about 1/4 inch thickness
use your rolling pin to transfer the dough to your pie pan, starting at one side of the dough, roll the dough over your rolling pin and carry it to your pie pan

This recipe makes enough for two double crust pies, 4 single crust pies or 4 Galettes.

When making personal sized galettes, divide the dough into 24 pieces.

This freezes SOOO well! Just be sure to wrap it in a couple layers of plastic wrap and then store in a freezer bag or container to keep it tasting fresh.

Now, are you ready to make our current favorite recipe with your pie dough? Here’s my recipe for our Almond Pear Galette, it is decadent and oh so easy now that you have your pie crust ready and our all time staple Caramel Apple Galette recipe is in our Red Tin Treats ECookBook! We filled the ECookBook with 20 of our all time favorite holiday treats, from candy to cookies it is all of the goodness we love to fill our Red Tins with.