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Prep Time: 2 Hours
Yields: 2 (9-inch) Pies

In order to make a perfect pie, you must start with the perfect crust. This pie crust is ideal for any pie whether apple, strawberry or even pecan. The dough will keep in the freezer for 3 months and yields enough dough for 1 (9-inch) double-crust pie.

2½ cups flour
1 tbsp sugar
½ tsp salt
6 tbsps cold water
¼ pound cold unsalted butter, cut in ½-inch pieces
¼ cup cold vegetable shortening, cut in ½-inch pieces
2 tsps fresh lemon juice

Preheat oven to 425°F. In a food processor, briefly blend flour, sugar and salt. Add butter and shortening. Blend 30 seconds or until coarse crumbs form. Blend in lemon juice and water until moist crumbs form. Gently shape into 2 equal circles 4–5 inches in diameter. Cover in plastic wrap and refrigerate at least 1 hour, preferably overnight. Place 1 circle of dough between 2 large pieces of lightly-floured parchment. Roll until ⅛ inch thick and 14 inches in diameter. Remove top sheet of parchment. Gently roll dough around pin and position pin over pie pan. Ease dough into pan gently, but firmly press it against sides and bottom. Do not pull or stretch dough. With scissors, trim edge of dough allowing it to hang over outer edge of pan. Tuck this dough under to rest on top of rim, and pinch-crimp edges. Repeat with second dough circle. Freeze crust for at least 30 minutes. Line frozen crust with large piece of foil, fill with pie weights and bake 12 minutes. Remove foil and weights. Continue baking approximately 8 minutes or until shell is gold.


























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