Homemade Pie Crust -

Homemade Pie Crust

Perfectly flaky, buttery pie crust.

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Course: Dessert

Cuisine: American

Keyword: buttery, flaky, homemade

Prep Time: 20

Servings: people

Calories: 165kcal

Author: Candace Bourzac

Ingredients

2 1/2 cups flour, all-purpose
6 tablespoons very cold butter
1/2 cup shortening
1 teaspoon salt
1/2 cup ice water

Instructions

Stick the butter in the fridge for 30 minutes before you cube it. The butter must be really cold.
Add ice and water into a medium measuring cup. If you don't have ice, add water to a medium cup and put in the freezer while you prepare the crust.
Cube the 6 tablespoons of butter up and set aside in the fridge.
Add the 2 1/2 cups flour and 1 teaspoon of salt into a large mixing bowl.
Add the cubed butter and 1/2 cup shortening into the bowl with the dry ingredients.
Using a pastry cutter or two forks, cut the butter and shortening into the flour dry ingredients until it resembles pea gravel.
Slowly add water to the flour mixture 1 tablespoon at a time, using a spatula to mix the water into the flour mixture, until it forms large clumps. I usually end up using 8 tablespoons.
The mixture will seem crumbly, but it will soon start to form large clumps. At this point, you should be able to form the clumps into one large dough ball. The dough should not be shaggy and sticky. The key to this is not adding too much water at once. Go slowly when adding the water.
Once you have formed the dough ball, cut it in half with a knife.
Flatten the dough balls into discs; this makes the dough easier to roll out.
Wrap the discs in plastic wrap and put in the fridge for 2 hours.
On a floured work surface, roll the dough out into a 12 inch round circle, shaping it with your hands as you go. The dough does not always roll out in perfect circle, so it helps to shape it with your hands as you roll it out.
When the dough is rolled out, use the rolling pin to transfer it onto the pie plate. Fold just the top of the dough over the rolling pin and lay it over the pie plate. Shape the crust to the pie plate and fill with whatever type of pie you are making.
This crust recipe makes two crusts. If you are making a pie that does not have a top crust, put the second dough ball in a freezer-safe bag and store in the freezer for up to 3 months.

Notes

Remember to use very cold butter in this recipe.
Store in the fridge for up to three days, wrapped in plastic and in an airtight container.
If you need to store the crust for longer, store in the freezer. Wrap in plastic, then put it in an airtight, freezer-safe container and store for up to three months.
This recipe makes two crusts, so the nutrition information listed is for that amount.

The nutritional information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition