Foolproof Pie Crust

READY IN: 40mins
Recipe by Lalaloob

From the queen of entertaining in The Hamptons, Ellen Wright's beautiful "Bridgehampton Weekends" cookbook made me religious about perfecting a fruit pie with a crust that supports this delicious experience. I recommend popping in Tony Bennett's "Making of an American Classic" and invite a crowd.

Top Review by Kittencalrecipezazz

well it was the addition of baking powder that captued my attention, the amounts listed produced a large enough bottom crust for a 9-inch very deep dish pie plate, I made this days ago and froze as I wanted to see if it would freeze well, thawed in the fridge overnight and used it today for a blueberry pie with a crumb topping, this definately has a different texture that a regular pie crust, the baking powder produces a more risen crust, I am going to give it a try using butter in place of the shortening for more flavor, all in all it is a crust I will make again, thanks for sharing Lolly!

Ingredients Nutrition


  1. Sift the flour, baking powder, sugar, and salt together in a medium-size bowl.
  2. Cut the shortening with a pastry blender or two knives until the mixture resembles coarse meal.
  3. You may also use a food processor.
  4. Add the milk, little by little, working a fork until the mixture comes together.
  5. Turn the dough onto a lightly floured work surface and roll it out so it is about 1/4 inch thick.
  6. Do not overhandle the dough.
  7. Transfer it to a 9-inch pie plate for your pie.
  8. Or form it into a ball, wrap in plastic, and refrigerate for up to 3 days.
  9. *Tips from Ellen:.
  10. To make rolling the dough easier, flour your rolling pin and work surface. Don't be afraid to gently pick up the dough and turn it to prevent it from sticking.
  11. To transfer the dough to the pie plate, loosely roll the dough around your rolling pin and unwrap it over the pie plate. This prevents the dough from tearing.
  12. If you are using a food processor to prepare the dough, pulse on and off until the mixture resembles coarse meal. When the milk is added the dough will form a ball. Stop pulsing at this point so the dough isn't overworked.

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