Name: Pie Crust
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: . Pie Crust Ingredients; 2 1/2 cups all-purpose flour; 1 teaspoon kosher salt; 6 Tablespoons cold unsalted butter (Grated or cut into small pieces); 3/4 cup vegetable shortening (Chilled); 1/2 cup ice water

Welcome to the world of homemade pie crusts! This flaky, buttery crust is the perfect base for all your favorite pies. Let’s dive into the steps to create the ultimate pie crust that will impress your friends and family!

Getting Started

Gather your ingredients and tools, and let’s make some magic happen in the kitchen!

Tips for Success

Remember, keeping your fats cold is key to achieving that perfect texture. You’ve got this!

Ingredients

Pie Crust Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
6 Tablespoons cold unsalted butter (Grated or cut into small pieces)
3/4 cup vegetable shortening (Chilled)
1/2 cup ice water

Instructions

Mixing the Dry Ingredients:
Step 1

Mix flour and salt in a large mixing bowl. Add ice cubes to a measuring cup and fill with 1/2 cup cold water. Set aside.
Step 2

Add fats: Grate frozen butter into the bowl, or cut it into very small pieces. Add chilled shortening and use a pastry blender or fork to cut the fats into the flour until well combined and resembles coarse crumbs.
Step 3

Add ice water a spoonful at a time, mixing until the dough begins to come together into a ball. Be careful not to over mix, and you may not need all of the water. Gently mold the dough into a ball.
Step 4

Divide dough into 2 pieces and press each to flatten into a disk.
Step 5

Refrigerate: Cover dough discs with plastic wrap and refrigerate the dough for 2 hours (or freeze for 30 minutes). Refrigeration is mandatory as you need the fats in the pie dough to be cold when it's rolled out and placed in the oven).
Step 6

Roll out dough on a floured countertop. If you're new to pie making, it may be helpful to use this method: dampen a large cloth and lay it flat on your countertop, with a large piece of parchment paper over it (the damp towel will keep the parchment from moving). Lightly flour the parchment and dough and roll the dough into a large circle, about 1-inch larger than the diameter of your pie dish. Always start at the center of the crust, and roll outwards.
Step 7

Place in pie pan: Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan. Trim and crimp the edges of the crust.
Step 8

For Pies requiring an unbaked pie crust (like pumpkin, apple, or even chicken pot pie): Fill the unbaked crust with pie filling and bake according to pie recipe instructions.
Step 9

For a blind Baked Pie Crust (pre-baked crust) you need pie weights, dry beans or dry rice. (Without pie weights the crust will shrink into the pan as it bakes). Place a large piece of parchment paper over the unbaked crust and add pie weights, (or 1-2 cups dry beans, or dry rice) on top. Bake at 375° F for 15-20 minutes. Remove pie weights by carefully lifting up on parchment paper. Prick the bottom of the pie crust with a fork, then return to oven for 10-15 minutes, until lightly golden. Allow crust to cool before adding filling.

Nutrition

Calories: 210, Fat: 12g, Carbs: 24g, Protein: 2g

Cooking techniques

Make sure to use cold ingredients and handle the dough gently to prevent it from becoming tough. Chilling the dough helps maintain the flakiness!

Variations or substitutions

For a richer flavor, consider using lard instead of shortening. You can also experiment with different types of flour, such as whole wheat or almond flour for a gluten-free option!

Storage tips

Unbaked dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just make sure to wrap it tightly to avoid freezer burn!

Notes

Allergen info: Contains gluten and dairy. For a dairy-free option, try using coconut oil in place of butter!