Adaiah’s Homemade Pie Crust & Whipped Cream

If you’re making this month’s Citrus Cream Pie, you’re in luck! We’ve got a delicious way to take this tasty treat to the next level. Below you’ll find step-by-step directions for making Adaiah Stevens’s Homemade Pie Crust & Whipped Cream. Store-bought pie crust and whipped cream make a lot of pie can be a lifesaver if you’re working on a complicated recipe like this delicate blood orange and lemon custard filling. But if you have time on your hands and a sense of adventure, we highly recommend trying to make everything from scratch. Adaiah wowed the judges on MasterChef Junior in Season 2, Episode 2 with this impressive dessert. Now, it’s your turn!


One 9-inch pie

Hands-on time:

30 minutes

Start-to-eat time:

1 hour


  • Pie Crust:
  • 2 ½ cups all-purpose flour
  • ½ cup butter, cold and cubed
  • ¼ cup shortening
  • 1 large egg
  • 3 tablespoons sour cream
  • ¼ cup cold water
  • pinch of salt
  • Whipped Cream Topping:
  • 2 ½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Kids kitchen skills:

  • fluting
  • blind baking
  • whipping cream


  • measuring cups & spoons
  • food processor
  • mixing bowl & whisk
  • plastic wrap
  • 9-inch pie plate
  • fork & parchment
  • pie weights (or dried beans)
  • stand mixer & whisk attachment


Grown-up steps
  1. Heat the oven to 400° F. In the bowl of a food processor add the butter, shortening and salt. Pulse until the mixture resembles coarse sand.
  2. In a small bowl whisk together the egg, sour cream, and water. Add to the flour mixture and pulse until the dough comes together.
  3. Press the dough into a disc and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes.
  4. Lightly flour a flat clean surface and roll the dough out to about ⅛-inch thick. Place it in a 9-inch pie pan, leaving a 1-inch overhang. Fold the extra dough under and flute the edges with your fingers.
  5. Using a fork, prick the base of the pie shell. Line with parchment paper and fill with either pie weights, dried beans, or rice.
  6. Bake on the bottom rack until the edges are lightly golden, about 20 minutes. Remove the parchment and weights. Then return the crust to the oven and bake until golden, about 10 minutes. Let the pie crust cool in the pan.
  7. In the bowl of a stand mixer, whip the cream on medium-high speed. Add in the sugar and vanilla and whip until stiff peaks form. Use your favorite pie filling to fill the crust, and top with fresh whipped cream!

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