(9 votes, average: 4.56 out of 5)
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We have provided two pie crust recipes here, one for a butter crust and one for a traditional shortening crust.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours or overnight. Cold dough is an absolute must.
- 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.
- Roll the one ball of dough on a lightly floured surface, rolling into a circle about 12 to 14 inches round.
- Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.
- Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
Notes
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.
- Prep Time: 20 Minutes
- Cook Time: N/A
- Category: Dessert
- Method: Baking
- Cuisine: American