Description
This Best Ever Pie Crust recipe delivers a flaky, buttery crust that complements both sweet and savory fillings. Learn key techniques for a consistent bakery-quality result.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening, cut into small pieces and frozen for 30 minutes
- ½ cup ice-cold water, or as needed
Instructions
- Chill your ingredients. Place flour in the freezer for 15 minutes before starting. Make sure your shortening is cut into small pieces and thoroughly chilled.
- In a large bowl, whisk together the flour and salt until well combined.
- Add the cold shortening pieces to the flour mixture.
- Using a pastry blender or two knives, cut the shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Sprinkle 1 tablespoon of ice water over the mixture and gently toss with a fork. Continue adding water, 1 tablespoon at a time, tossing after each addition until the dough begins to form clumps.
- Test the dough by squeezing a small amount between your fingers. If it holds together, it’s ready. If it’s still crumbly, add a bit more water.
- Gather the dough together without overworking it. Divide the dough into two equal portions for a double-crust pie, or keep whole for a single-crust pie.
- Shape each portion into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Remove dough from refrigerator and let sit for 5-10 minutes to slightly soften.
- On a lightly floured surface, roll the dough from the center outward into a circle about 12 inches in diameter and ⅛-inch thick.
- To transfer to pie plate, carefully fold dough in half, then in quarters. Place point in center of pie plate and unfold.
- Gently press dough into the bottom and sides of the pie plate without stretching it. Trim excess dough, leaving a ½-inch overhang.
- For a single crust pie, fold the overhang under and crimp edges as desired. For a double crust pie, add filling before topping with second rolled crust.
Notes
- Flour: All-purpose flour works perfectly, but for extra tenderness, you can substitute up to ¼ cup with cake flour.
- Fat options: While this recipe uses shortening for reliable flakiness, you can use all butter for richer flavor (use cold, unsalted butter cut into small cubes).
- Water: The temperature matters! Use ice water, but don’t add ice cubes directly to the dough.
- For dairy-free pie crust alternatives: Use plant-based shortening or coconut oil (refined for neutral flavor).
- Optional flavor enhancers: Add 1 tablespoon sugar for sweet pies or 1 teaspoon dried herbs for savory applications.
- Prep Time: 25 minutes
- Cook Time: N/A
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 170
- Sugar: 0
- Sodium: 147
- Fat: 13
- Saturated Fat: 3
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 11
- Fiber: 0.4
- Protein: 1
- Cholesterol: N/A