Easy Pie Crust Recipe
This easy pie crust is made with butter and shortening for a buttery, flaky homemade crust. Using these tips, making pie dough from scratch is perfect for beginners!
Servings: 2 pie crusts
Ingredients
- 2 ¾ cups (350 grams) all-purpose flour
- ½ teaspoon fine sea salt
- 1-2 Tablespoons granulated sugar , optional
- ½ cup unsalted butter , chilled and cubed
- ⅔ cup vegetable shortening , chilled
- 1 Tablespoon vinegar
- ½ cup water , divided
Instructions
- Use a pastry cutter. In a large bowl, combine 2 3/4 cups flour, 1/2 teaspoon salt, and 2 Tablespoon sugar. Cut 1/2 cup butter and 2/3 cup shortening in with a pastry cutter until it forms coarse crumbs, or pea-sized pieces with a few larger bits of fat are formed, being careful not to overmix. You'll want to work fast so the butter doesn't have time to warm up.
- Finish pie dough. In a cup, add water and ice cubes. Stir and let sit a few minutes. Measure 1/2 cup of ice cold water to use. Add 1 Tablespoon vinegar and 1 Tablespoon water and stir in with a wooden spoon. Continue to add 1 Tablespoon water at a time (up to 1/2 cup) until a dough is formed and isn't overly sticky. If it feels too crumbly, dip your fingers in the ice water and bring dough together with your hands. If it feels too sticky, sprinkle a little more flour and bring dough together with your hands.
- Chill dough. Cut the dough in half and wrap it in plastic wrap. I like to press it into a disk so it's easier to roll out. Place in the refrigerator for at least 1 hour or up to 3 days.
- Roll out pie dough. Once dough is chilled, roll out the dough on a lightly floured surface to about 1/8- to 1/4-inch thick.
- Transfer to pie pan. Folding the dough in half, and then folding in half again, carefully transfer to a pie pan. Unfold. Make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork. Proceed with cooking the pie crust per your recipe instructions.
Notes
Freezer instructions: Place the dough disks wrapped in plastic in a zip-top bag or freezer container up to 3 months. Place in the refrigerator overnight to thaw before using.
Blind or par-baking pie crust: If you'd like to bake this crust without a filling, cover with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes. Remove paper and beans and bake an additional 15 minutes, or until crust is golden and cooked through.
Nutrition
