Mary’s Favorite Pie Crust for Sweet or Savory Pies
If you love baking pies, chances are you’ve tried a lot of different pie crust recipes. That goes for pot pies (like my holiday Turkey Pot Pies) and hand pies (like my Favorite Argentinian Beef Empanadas) too. Whatever you like to bake, it’s always handy to have an easy and delicious pie crust recipe in your back pocket. I’m talking about a versatile recipe that’s easy to make, easy to store, and that has many, many applications. My pie crust recipe fits the bill.
For a great classic pie crust recipe: keep it simple.
I use a few different doughs when I bake, but my favorite pie recipe includes the classic flour, butter, salt, and ice water—I like to add vegetable shortening and a pinch of sugar too. Why? The mild sweetness that the sugar offers is perfect for sweet recipes like my Star Spangled Blueberry Pie or my Bumbleberry Pie but not too sweet to use on a savory pie or empanada recipe. The combination of vegetable shortening and butter ensures the crust will have some of that rich, buttery flavor—but shortening adds a dimension of flakiness that butter just can’t do alone!
Now you're ready to try some of these simple savory and sweet pie recipes!
If you want to try this recipe out on a delicious dish for a warm summer day, I highly recommend starting out with my Bumbleberry Pie, or my Star Spangled Blueberry Pie. You can also use it in place of a traditional Pâte Brisée recipe. If you’d like to experiment, try it on my Heirloom Tomato and Basil Quiche! Make this simple pie crust recipe just one time—and you’ll be making it forever!