Pie Crust; Chefie Tip
Pie Crust; Chefie Tip! is a easy American recipe that serves 8. 200 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 30 min
Cost: $1.17 total, $0.15 per serving
Ingredients
- 1.5 cups All-Purpose Flour (sifted)
- 1 pinch Kosher Salt (adds flavor to the dough)
- 0.25 cup Unsalted Butter (cut into small cold nubs; keep refrigerated until use)
- 3 tablespoons Vegetable Shortening (cold, cut into small nubs; creates extra flakiness)
- 3 tablespoons Ice Water (keep ice cubes handy; add gradually)
Instructions
Combine dry ingredients
In a mixing bowl, whisk together the sifted all‑purpose flour and a pinch of kosher salt.
Time: PT5M
Cut in butter and shortening
Add the cold butter nubs and cold vegetable shortening to the flour mixture. Using a pastry cutter (or two knives), cut them into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.
Time: PT5M
Add ice water gradually
Place a few ice cubes in a small cup. Slowly drizzle the ice water over the crumb mixture, stirring with a fork after each addition. Stop adding water once the dough just begins to hold together when pressed.
Time: PT5M
Form and chill the dough
Gather the dough into a ball, then gently flatten it into a disc about 1‑inch thick. Wrap the disc tightly in plastic wrap and place it in the refrigerator for at least 1 hour to firm up.
Time: PT1H
Temperature: 4°C
Roll out (optional for immediate use)
After chilling, remove the dough from the fridge, let it sit 5 minutes at room temperature, then roll it on a lightly floured surface to fit your pie pan.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 2g
- Carbohydrates
- 25g
- Fat
- 10g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour (will be less tender), Gluten‑Free All‑Purpose Flour blend
- Instead of Kosher Salt: Table Salt (use less)
- Instead of Unsalted Butter: Cold Margarine (will change flavor)
- Instead of Vegetable Shortening: Cold Butter (more flavor, less flaky), Coconut Oil (solid, will add coconut note)
- Instead of Ice Water: Very cold plain water
Equipment Needed
- Mixing Bowl
- Pastry Cutter or Fork
- Rolling Pin
- Plastic Wrap
- Refrigerator
Critical Steps — Do Not Skip
- Keep butter and shortening cold while cutting into flour.
- Add ice water gradually; over‑hydrating makes a tough crust.
- Do not over‑mix; just bring the dough together.
- Chill the dough for at least 1 hour before rolling.
Chef Tips from the Video
- Use a light dusting of flour on the rolling pin to prevent sticking without over‑flouring the dough.
- If you prefer a buttery flavor, replace the shortening with an equal amount of cold butter, but expect a slightly less flaky crust.
Troubleshooting
Dough is crumbly and won’t hold together.
Add a little more ice water, 1 tsp at a time, until the dough just comes together.
Dough becomes tough after rolling.
Make sure the butter and shortening stayed cold; chill the dough again for 15‑20 minutes before rolling.
Crust shrinks while baking.
Roll the dough slightly larger than the pan and gently press it into the edges without stretching.
Storage
Refrigerator: Wrapped tightly, up to 2 days.
Freezer: Wrap in foil then plastic, up to 1 month.
Room temperature: Not recommended; dough will become soft.
Make-Ahead Tips
- The dough can be prepared up to 2 days ahead and kept refrigerated.
- For longer storage, freeze the wrapped disc and thaw in the fridge before rolling.
Frequently Asked Questions
What is the cultural significance and history of homemade pie crust in American cuisine?
The flaky, buttery pie crust is a cornerstone of American home cooking, tracing back to colonial times when settlers adapted European pastry techniques using locally available butter and lard. Over centuries it became the base for iconic desserts like apple pie and savory dishes such as chicken pot pie.
What regional variations of pie crust exist within the United States?
In the Southern U.S., many pies use a higher proportion of shortening or lard for extra tenderness, while New England bakers often favor all‑butter crusts for a richer flavor. Some Midwestern recipes incorporate a splash of milk for a softer texture.
How is a homemade pie crust traditionally served in American holiday meals?
During holidays like Thanksgiving and Fourth of July, a homemade crust is rolled thin, filled with seasonal fruit or pumpkin, and baked until golden. It is often brushed with an egg wash for shine and may be decorated with lattice strips.
What occasions are pies with this crust commonly associated with in American culture?
Pies made with this crust are staples at family gatherings, holiday feasts, potlucks, and backyard barbecues, symbolizing comfort and home‑cooked tradition.
What makes this homemade pie crust special compared to store‑bought crusts in American baking?
This crust is made entirely by hand, allowing control over butter‑to‑shortening ratio, resulting in a flakier texture and fresher flavor than many pre‑made, often hydrogenated, store‑bought versions.
What are the most common mistakes to avoid when making homemade pie crust?
Common errors include using warm butter, over‑mixing the dough, adding too much water, and skipping the chilling step. Each of these can lead to a tough or greasy crust instead of a flaky one.
Why does this recipe use both butter and vegetable shortening instead of just butter?
Butter provides flavor, while shortening adds extra flakiness because it has a higher melting point and creates distinct layers when baked. The combination balances taste and texture.
Can I make this homemade pie crust ahead of time and how should I store it?
Yes, you can prepare the dough up to two days in advance, wrapped tightly in plastic and refrigerated. For longer storage, freeze the wrapped disc for up to a month and thaw in the fridge before rolling.
What texture and appearance should I look for when the dough is ready to chill?
The dough should hold together when pressed, feeling slightly crumbly but not dry. It should form a smooth disc without wet spots; if it feels too dry, add a few more drops of ice water.
What does the YouTube channel COOKING WITH SHEREEN specialize in?
The YouTube channel COOKING WITH SHEREEN focuses on simple, hands‑on home cooking tutorials that emphasize technique over gadgets, often showing how to make classic dishes with minimal equipment.
How does the YouTube channel COOKING WITH SHEREEN's approach to American comfort food differ from other cooking channels?
COOKING WITH SHEREEN prioritizes ingredient accessibility and step‑by‑step explanations, encouraging viewers to skip expensive tools like food processors while still achieving professional‑grade results, unlike many channels that rely heavily on specialized equipment.
Last updated: August 21, 2026
