Perfect Pie Crust

(62 votes, average: 3.60 out of 5)
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Categories: Pies and Pastries

Perfect Pie Crust

This is a nearly foolproof pie crust — tender, flaky, with a crispness to the edges and a taste that can’t be beat. This recipe make a two-crust pie. Feel free to make it in bulk and freeze it, as well.

2 1/2 cups (10oz or 283.5g)  Better Batter Flour
1 tsp sugar
1/2 tsp salt
1/8 tsp Baking powder
4 Tbsp butter
5 Tbsp shortening (we like butter flavored)
1 egg yolk
2 tsp cider vinegar
3 ice cubes
1/2 cup cold water

Instructions
Make sure all of your ingredients are very cold (put in the fridge for about 30 minutes).

Whisk together the flour, sugar, salt, and baking powder.

Cut the butter and shortening into the flour mixture – the appearance of the mixture should be coarse – pea sized chunks should be present.

In a measuring cup beat together the egg yolk, vinegar, ice cubes, and water. A little at a time pour some of this mixture over your pastry mix . You may use all of the mixture.

Toss with a fork until the pastry just holds together, but is not dry. Knead together lightly a few times — it should look and feel like a normal pie crust.

Roll this immediately out between two layers of plastic wrap -this makes for a perfect crust and easy cleanup. When the pastry is large enough, remove the top layer of plastic and, using the bottom layer to hold the pastry, flip it into the pie plate. Peel off the plastic and crimp the edges. Bake as directed.

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43 Comments

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  1. zenurse 07. Aug, 2010 at 11:56 pm #

    This is the best GF pie crust I have made to date. I made a mixed berry pie for this one. I did add an egg wash to the final product, turned out wonderful. I covered the edges of the pie until last 20 min so edges wouldnt burn. Perfect, texture is great. Next Ill try a strawberry rhubarb pie. No more paying 8 dollars for a ready made GF pie crust!

  2. CarrieB73 24. Nov, 2011 at 1:24 am #

    Last year I tried making pie crust using the same recipe I has always used in the past, but with better batter flour. It was just ok, no flavor, not flaky at all. This year for Thanksgiving 2011 I decided to check the BB website for a recipe and found this one. I love it! It tastes like pie crust should. I made 2 pies last week for a Girl Scout Thanksgiving and everyone was raving about the pie, both those who are and those who are not gluten free!!! Saved this recipe in my favorite links and will use it again for sure!

    • naomi 28. Nov, 2011 at 9:08 am #

      That’s awesome to hear – I’m terribly sorry your own crust recipe didn’t work out though, the year before :-( I’d be happy to take a look and try to troubleshoot. Then again, if you liked my recipe, then maybe you don’t want to use the other one ;-)

    • conroyp 01. Dec, 2013 at 7:16 pm #

      I used my regular pie crust recipe, but substituted the BB flour. The bottom and sides of the pumpkin pie crust were great. The edge of the crust was pretty much unchewable, it was very hard. I am going to try this recipe. It seems just different enough to work. Thanks.

  3. mathgirljk 25. Nov, 2011 at 2:09 pm #

    Used this pie crust recipe for my 3 traditional Thanksgiving pies (pecan, pumpkin, & buttermilk). Doubled the recipe to have enough for 3 crusts (plus extra that my 4 year old sous chef used to make his own pie). The pie crust is awesome! I will be using this recipe from now on for all my pies. Loved the tender crust!

    • naomi 28. Nov, 2011 at 9:06 am #

      So awesome to hear!! I made pumpkin, apple, and a very unsuccessful df tiramisu (with schar ladyfingers that weren’t good at all!) this year. :-) I love this crust, too

      • mathgirljk 03. Jun, 2012 at 8:47 am #

        Naomi… I made my own ladyfingers for tiramisu… and they turned out great. I adapted the recipe from Cordon Bleu at Home using Better Batter of course…
        Ingredients:
        3 eggs, separated
        75 grams sugar
        95 grams BB flour + 2 T corn starch
        50 grams conf sugar
        Preheat oven to 350. line oiled baking sheets with parchment paper. Beat egg whites until stiff peaks. Gradually add gran. sugar. Continue beating until stiff, glossy, and smooth.
        In a small bowl, beat egg yolks lightly and then flod into meringue. Sift the flour into the meringue mix and fold gently.
        Place the batter into a pastry bag (or ziploc with corner snipped) and pipe into 5″ long/ 3/4″ wide strips. Leave about 1″ space between cookies. Sprinkle 1/2 the conf. sugar over the ladyfingers and wait 5 minutes until the sugar looks wet and glistens. Then sprinkle the remaining conf. sugar.
        Bake 10 minutes, rotate sheets and bake 5 minutes more. Allow to cool 5 minutes before removing to cool on a rack.

        • naomi 04. Jun, 2012 at 10:49 am #

          wow – YUM! mind if I post this?

          • mathgirljk 28. Nov, 2013 at 6:23 am #

            I don’t know how I missed this. Of course.

  4. momster_monster 11. Jun, 2012 at 11:30 am #

    We’re dairy and corn free, so butter isn’t an option, as well as basically all margarine. What can I sub for the butter? More shortening?

    • naomi 11. Jun, 2012 at 2:06 pm #

      you could use shortening (make sure to add 1tbsp of water to a recipe for each stick of butter you are subbing with shortening), you can also use Earth Balance (they have several versions, some of which will be appropriate for you) – always read the label to ensure they are not using corn.

  5. marleah 07. Oct, 2012 at 10:00 pm #

    My first time using BB! So excited!! Can I freeze this dough for later or should I cook and have on hand for the next pie?
    Thanks!!

    • Naomi 08. Oct, 2012 at 11:42 am #

      I would place into a pie shell to freeze and then cook from frozen – I would NOT try to roll out and freeze :-)

  6. NicoleR85 09. Nov, 2012 at 8:05 am #

    Is this one better than MOM’S BASIC PIE CRUST then?

  7. IzziS11 13. Nov, 2012 at 11:16 am #

    Does this make one single crust or a double?

    Thanks!

    • IzziS11 13. Nov, 2012 at 11:17 am #

      Nevermind! This looks beautiful and i can’t wait to try!

  8. mkate08 18. Nov, 2012 at 11:05 am #

    I’m using this recipe to make an apple pie for Thanksgiving. How long and at what temperature would I bake the apple pie?

    Thank you!

  9. cduque 23. Nov, 2012 at 7:37 pm #

    I’ve had great success with your recipes but this one didn’t work out as well as I’d hoped. I made the perfect pie crust for my pumpkin pie and it was too dry so I had to add liquid, above what the recipe calls for. Everything was chilled as you suggested but the crust was a little tough. Do you have any suggestions?

    • Naomi 30. Nov, 2012 at 3:21 pm #

      The crust was probably too tough because of the extra liquid (it combines with the xanthan gum to give ‘fake’ gluten, ie, tough crust) – without being with you, I can’t identify why it may have felt too dry – my first guess is that you may have either over floured the dough when rolling out, and then added water after (?) or that you allowed the crust to sit for a while before rolling out (?) – other than that, it may be that you overmeasured the flour by weight. This is common when people scoop measure. Any details you have for me are helpful.

  10. spelmangrad2000 13. Jun, 2013 at 10:14 am #

    Hi there!
    Can I roll the dough out on a silicone pastry mat or would you recommend between the plastic wrap? Also, should I dust with flour before rolling? Thanks!

    • Naomi 13. Jun, 2013 at 1:52 pm #

      I always lightly flour the silicone pastry mat and (if rolling and placing immediately) the top of the pastry, roll out and place quickly. Otherwise, if you’re nervous, and for a slightly smoother look, roll between a pastry mat (lightly dusted!) and a piece of plastic wrap (not dusted)

  11. GG 22. Aug, 2013 at 12:18 am #

    Any ideas for replacing the egg yolk? My niece is allergic to eggs and I’d like to try this recipe for a pie that she can enjoy with us.

  12. spelmangrad2000 01. Oct, 2013 at 7:19 pm #

    This will be my first attempt at making pie crust. After much research, I am finding that some use the silicone pastry mat to roll out their crust. Others use a pastry cloth and cloth cover for the rolling pin. While some use plastic wrap or nothing at all. Which method is best? Or maybe I should be asking which method would be best for a beginner like myself? Thanks in advance.

    • Naomi 03. Oct, 2013 at 3:19 pm #

      I use a silicone baking mat, personally, and find it’s the best!

      • spelmangrad2000 17. Oct, 2013 at 10:56 am #

        Hi,
        I finally got the courage to try my hand (for the first time in my life) at making pie crust. I scooped and measured the flour and blended the butter and shortening by hand with a pastry blender (since I don’t have a food processor). I’ve watched dozens of videos online and my dough never quite looked like the others. It was crumbly so I added a little water. I put it in the fridge for about 30 minutes then read through this very post again and realized that I should have immediately rolled out the dough. I tried and it wasn’t cohesive. The edges cracked and it stuck to my silicone pastry mat. It never made it to the pie dish. Instead, my apple pie became an apple cobbler. Is this normal for a first time attempt? I want to get this right before the holidays. Please help!!!! Thanks in advance.

        • Naomi 21. Oct, 2013 at 11:11 pm #

          sounds like two things happened – 1) you chilled it. Can’t say much about that except DON’T1 LOL…. and 2) you didn’t use enough water. I find I need the full half cup or 12 tbsp or so (and in a dry climate even more) – you want the dough to feel like warm play clay or slightly greasy sugar cookie dough. A lot of people have this issue with gf pie crusts. Just keep wetting your hands and ‘kneading’ the dough until it’s pliable.

          Another thought 0 you may have cut the fat too finely into the pastry – this would make it crumbly.

          • mathgirljk 28. Nov, 2013 at 6:27 am #

            Living in Arizona, I do find that I always need more than the 1/2 Cup of water!

    • conroyp 01. Dec, 2013 at 7:29 pm #

      I have always just rolled it out on our counter top. Was formica, now corian. Always worked fine. Had trouble with the BB pie crust (using my old wheat flour recipe) and added more water than the recipe called for, which maybe made the edges of the crust too hard. Been making pies for 40 years and never used a silicon mat.

      • Naomi 09. Dec, 2013 at 5:25 pm #

        Yes, adding too much water would cause the ‘dry’ edges to be tough. Curious – did this recipe work out for you, instead?

  13. kmalloy78 02. Oct, 2013 at 11:34 pm #

    This is the first pie crust I have ever made (gluten free or not) and I have to say it was so easy and tasted fantastic. I had to prebaking it because I was making a lemon meringue pie (my first ever). It was incredible and didn’t last very long.

    Better batter is amazing. Even my dad, who is not gluten free has liked everything I have made with it – especially the pierogies and the cream cheese wontons. Thank you so much for this product. I’m thinking about tackling bread next. I’ve never had luck with gluten free bread – it mixes up nicely, rises just like it should, looks great coming out of the oven and then is sinks in the middle, but then I’ve never made it with better batter either. I have a question though. I live in Florida and it is very humid. Is there anything I need to do (or can do) to compensate for the humidity?

    Also, I made biscuits using the recipe on the box of pancake mix. They tasted great, but they looked like sugar cookies – they never rose and took nearly double the suggested baking time. I used the lowest water amount listed because it seemed like enough. I rolled them and cut with a biscuit cutter. Any suggestions?

    • Naomi 03. Oct, 2013 at 3:22 pm #

      I grew up in Florida – I find that the bread there rises more slowly and is heavier in texture in general, but especially for gf bread. I would reduce your liquid by up to 1/4 cup if you find your goods are coming out too heavy.

      Biscuits – Sounds like you need to add more water! I add enough water that it resembles drop biscuit dough, mix for thirty seconds, and pat out to about an inch thick. Then I cut with a biscuit cutter. For super high rise, I spritz with water before placing in the oven.

  14. conroyp 01. Dec, 2013 at 7:36 pm #

    The BB batter has worked great for several recipes so far. I made a Jewish apple that was better than any wheat flour Jewish apple cake I ever made. I made a beef stew that turned out great, but the BB flour was only used to coat the stew meat. Also made fake Chic-Fil-A chicken using the BB flour and it was very good.

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