Both of these pie crust recipes create perfect flaky pie crusts (easy to make too) for any homemade pie.
The first recipe is a butter crust, while the second recipe is a traditional shortening crust. Either one is sure to be the base for your perfect pie.
Makes 2 single crusts
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold unsalted butter, cut into small pieces
1/2 cup ice water (must be ice water to get a flaky, non-chewy crust)
1. Combine flour and salt in a large bowl. Cut in butter with a pastry blender until mixture is coarse crumbs. A pastry blender does the best job of combining the ingredients without overworking the dough.
2. Sprinkle ice water, 1 Tablespoon at a time, evenly over flour mixture, tossing lightly with a fork until mixture forms an even ball of dough. Be sure to use a fork instead of your hands. You'll avoid overworking/warming the dough.
3. Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours or overnight. Cold dough is an absolute must.
4. Once cold, remove the dough from the plastic wrap and divide in half. Place one ball (wrapped in plastic) back into the refrigerator until you're ready to roll it out.
5. Roll the one ball of dough on a lightly floured surface, rolling into a circle about 12 to 14 inches round.
6. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.
7. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
* I used a pastry cloth and rolling pin cover after way too many stuck-on dough issues over the years. It's around $6 at Amazon.
I used this one (this is not an affiliate link, it's a link to the one I bought but you can also Google the name and the link to Amazon will come up) :
I tried the set the negative reviewer there mentioned and have no idea why she loved it so much. The Regency set is awesome and cured my hatred of pie dough making. However, you do not need it to make a great crust.
Makes 1 pie crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup solid vegetable shortening, cold
3 Tablespoons ice water
1. Combine flour and salt in medium bowl, cut in shortening with a pastry blender until mixture is crumbly.
2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.
3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.
4. Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.
5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.
6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
Try these with our great pie recipes from scratch.
If you need to pre-bake either crust, follow these directions:
1. After placing dough into pie pan, freeze until firm, about 15 minutes.
2. Preheat oven to 350 degrees F.
3. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.
4. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.
Try our great pie recipes!
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