Basic Sweet Pie Crust

This is a Basic Sweet Pie Crust that I use for both pies and galettes

 

Dorie Greenspan’s book Baking offers an excellent “Good for Almost Anything Pie Dough,” which is the origin of this recipe. If you are into home baking, this book is a “must have.” I love her recipes but also the tone of her writing, which is personable and fun. It feels like Dorie is baking right beside you!

Vegetable Shortening vs Butter

I have moved away from using vegetable shortening in my pie crusts and use more butter these days. Honestly, I never seem to use up those big blue cans of shortening. After months of forgetting about using it, many times the shortening picked up an “off” flavor as it sat on the shelf. The smaller sticks that they sell are more convenient and I can use them up quickly, keeping my ingredients fresher.

For Excellent Dessert Pies

Sometimes I want to make a pie and can’t run to town to replenish my vegetable shortening supply. I can use 100% butter in my Basic Sweet Pie Crust recipe (ie instead of I add 1.2oz/35g more of butter* instead of vegetable shortening) and the flavor is delicious. However, butter melts so quickly and easily that pie crust edges can turn out a little sloppy with a 100% butter pie crust. A little vegetable shortening keeps the pastry stable. I have had excellent results with 100% butter Basic Sweet Pie Crust when I make a flat galette. No need for a beautifully shaped pie crust edge with a galette!

I especially love this crust when it is dusted with a little bit of granulated sugar before it bakes. The sugar adds a bit of crispness to the Basic Sweet Pie Crust. This crust always gets compliments and by using a food processor, it just couldn’t be easier.