Pie Crust with Artisan Flour Blend

Average Rating 3.5 from 4 ratings

This is a classic pie crust that can be used in any traditional pie recipe. For more information, see Pamela’s Pie Crust Tips.

Pie Crust with Artisan Flour Blend

Yield: Two 8 inch pie crusts, or one pie with a top and bottom crust

Pie Crust with Artisan Flour Blend

INGREDIENTS:

  • 2½ cups Pamela's Artisan Flour Blend
  • 1 tsp salt
  • 1 tsp sugar
  • 8 TBSP shortening, chilled and cubed
  • 8 TBSP unsalted butter, cubed and chilled
  • 1/3 cup ice water + 1 tablespoon if necessary
  • Cream for brushing pie dough before baking (optional)

DIRECTIONS:

Pre-heat oven to 425°.

In the bowl of a stand mixer, whisk together flour, sugar and salt. With paddle attachment, pastry blender, or using fingers, cut butter and shortening into dry mixture until pea-sized crumbs are formed. Slowly add ice water just until dough comes together (not sticky). Add 1 TBSP additional water at a time if dough is too dry. Do not over-handle dough.

For a double crust pie:

Divide dough roughly into two portions: 2/3 for the bottom pie crust and 1/3 for the top pie crust. Roll between sheets of parchment paper or plastic wrap, to about 1/8" thick. Peel off top layer of plastic wrap or parchment paper and invert into lightly greased or sprayed pie plate, and fix into pie plate. Peel off second sheet of wrap. (Cover and chill if dough is too soft.) Take the 1/3 pie dough and roll out into a circle the diameter of your pie plate. Invert the crust on top of the filled pie, remove wrap and fix edge. Cut a couple of slashes in the top to let the steam escape. Bake according to the filled pie recipe that you are using, in bottom third of oven.

For a single crust pie:

Divide dough in half and follow instructions above. Recipe will make two 8-9 inch single pie crusts. Bake according to the filled pie recipe that you are using, in bottom third of oven.

For pre-baked shell:

Same as process above, but dough will make two bottom crusts. Bake for 15 minutes at 425° in bottom third of oven, then turn down oven to 375° and continue baking for 10 to 15 minutes or until brown.

Dough may be frozen for later use; wrap in plastic and freeze, and thaw completely while still wrapped before use.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/pie-crust-with-artisan-flour-blend/

8 Reviews or Comments for Pie Crust with Artisan Flour Blend

  1. Katie August 13, 2015 at 2:01 pm #

    I adore this recipe!!! I have made so many gf crusts searching for one that is as good as the fabulous crust I used to bake that was just like grandma’s. THIS one is the best I have found so far, and so much easier than some much more complicated recipes I’ve tried off popular GF foodie blogs! I do omit the sugar and up the salt a tad. I also make it in my food processor which is much faster. I freeze the fats in 1T chunks till hard. Mix flour and salt in processor, then add frozen butter/shortening and pulse till crumbly. Then blend while pouring the ice water in down the chute. It’s ready when the dough forms a ball. Thank you Pamela’s Flour. I’ve tried both your bread flour pie crust, and pancake mix crust, and this is the winner!

    Recipe Rating: 5
  2. Katharine November 23, 2015 at 1:27 pm #

    Last Thanksgiving I was asked to bring a GF Pecan Pie and prayed for help! I am NOT a pie maker but took a deep breath, bought Pamela”s Aritsan Blend Flour- and made the crust from the recipe on the bag. Filled it with a friend’s favorite pecan pie filling and had 4 non GF friends test it. What a HIT! This pie crust is easy, (believe me, if I can do it you can) tasted so great my non-GF friends asked for the recipe. I was asked again to bring “that great Pie” I brought last year and was happy to find Pamela’s recipe on line. If you like pies, are Gluten-Free and miss the old crusts…. try this flour and recipe out.

    Recipe Rating: 5
  3. Ray November 26, 2015 at 12:01 pm #

    I think this recipe is supposed to use EITHER 8 TBSP shortening OR 8 TBSP butter, but NOT BOTH. When I used both, I got a goopy mess the consistency of mashed potatoes. Not exactly what I had planned on dealing with on Thanksgiving!

    Recipe Rating: 0.5
    • Krista December 24, 2016 at 2:39 pm #

      You must not have cooled the butter and shortening. I have made this pie recipe three times and it has come out flaky and been a hit with everyone who has eaten it–every time. I use coconut oil (shortening texture) in place of the shortening and it works great!

      • Betsy December 26, 2016 at 3:04 pm #

        Had the same issue Ray (and yes, my butter and shortening were chilled). I kept looking at the recipe as I was making it because 1lb of fat to 2.5 cups of flour is an unusual ratio. I made it as the recipe called for and sure enough it was a big wad of unusable, expensive slime.

  4. GFbyChoice January 4, 2016 at 7:29 pm #

    I also got a gooey sticky mess that would not harden even with extra baking time and attempting to broil it. Perhaps 16 tablespoons of butter & shortening is too much.

  5. melania July 4, 2016 at 10:37 pm #

    The pastry was flaky a bit temperamental in working the dough as in it kept tearing when trying to get the dough into pan (no stretchy gluten to keep it together). All of my baker friends agreed with my taste test pies that this crust needed something else like maybe more sugar. While my second note is a little late for the two above posters, if your dough turned out goopy or gooey I have several ideas that could have caused this. First, too much water was added. I start out with 1 tablespoon and then go 1 teaspoon. The second common problem leading to bad dough is the butter or shortening was not chilled or maintained at a cold temperature prior to or during the process. While making the dough and if it warms up stick the bowl in the freezer to firm back up. Same goes for during or after rolling it out. When finally in the pie pan I generally put the pan in the refrigerator for 30 minutes prior to baking.

    Recipe Rating: 3.5
  6. Carrie November 21, 2016 at 2:48 pm #

    I learned that you can handle the dough as much as you like as long as you put the pie pan with the rolled dough in it into the freezer (covered of course) for a half an hour before baking it. That makes the fats hard again. Take it out to fill it with the filling and bake it. It turns out great that way. To bake it empty, freeze it 30f minutes first then bake it (still cold) empty with the pie weights as instructed.

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