Classic Pie Crust
This versatile pie crust can be used with any dessert pie.
Servings: 2 crusts
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
Video
Notes
If you are making this dough one day ahead of time, I suggest rolling it out and fitting it into your pie plate or rolling it out into a disk before storing it in your refrigerator rather than leaving it in a ball. If you leave it in a ball and refrigerate for longer than 30 minutes, you may need to leave the dough out for 10-15 minutes before it becomes soft enough to roll out.
This recipe makes two crusts. Dough can be frozen for up to 3 months.
You can also use this crust for savory recipes like pot pie! Just omit the sugar from the recipe.