Pie Crust
Pie crust is another recipe that can feel intimidating for newer bakers but is really quite easy to make! It’s a versatile part of baking as well. You can make sweet pies like apple or pumpkin, or you can use a classic crust like this as the top for a savory pot pie (just don’t add the sugar when making it).
The key to baking a flaky pie crust is to keep it cold. After making your dough, put it in the refrigerator and allow it to chill. I also suggest letting your crust chill after rolling it out into your pie tin. If the dough is too warm when you bake it, the shortening or butter will melt while baking, and your crust won’t be as flaky. This recipe makes enough for two crusts for a 9-inch pie plate.
Want to try a different recipe? Check out the video included with this recipe to learn about sour cream pie crust, another very flaky baking option!
Classic Pie Crust
Equipment
- Rolling Pin
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tsp sugar
- ¾ cup cold vegetable shortening
- 4-8 tbsp ice cold water
Instructions
- Whisk flour, sugar, and salt in large bowl until blended. Cut shortening into flour mixture using a fork or your hands until shortening pieces are small (around the size of peas). Gradually add just enough water, 1 tablespoon at a time, just until dough holds together and forms a smooth ball.
- Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disks. Wrap disks in cling film and chill in the fridge for 30 minutes or up to 2 days.
- Roll the dough on a lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate. Shape, fill, and bake according to the instructions of your pie recipe
