- 3 c. flour
- 1 t. salt
- 1 c. shortening
- 1 stick butter
- 1/3 c. ice cold water
- In a medium bowl, whisk flour and salt together.
- Add cold butter and shortening and cut in with pastry blender until pea sized crumbles or slightly smaller.
- Add cold water slowly and stir until dough just comes together. You should be able to pinch some dough between your fingers and have it stick together. If dough is too dry, add more water a little at a time (about 1 t. at a time). Do not over-mix.
- Turn half of the dough out onto floured piece of wax paper. Pinch opposite sides of wax paper together to form dough into a disk shape.
- Sprinkle with more flour and place another piece of wax paper over dough. Roll your dough out until it is slightly larger than your pie dish.
- Peel the wax paper up, but do not remove. Flip over and remove the other piece of wax paper. Transfer carefully into your pie dish and remove the wax paper. Fit dough into bottom and up the sides of dish.
- Proceed with the same process for the remaining dough. If you're using it for the top crust, you will not need to form the dough into the dish. If you're not using right away, you'll want to refrigerate it flat until you're ready to use it.
- Fold the extra dough on the sides over and do a decorative edge, if desired.
- You may either refrigerate, or freeze the pie shell or bake right away. Bake according to the pie recipe that you will be using.
- This recipe is technically for 4 pie crusts (2 top and bottom crust pies); however, apparently, I don't roll my dough thin enough and can get 2 pie crusts from this recipe. I would always rather have too much than too little, so if you have extra, combine your "scraps", roll back out and sprinkle with cinnamon and sugar. Bake until golden brown.
- I use shortening and butter because they melt at different temperatures and create a perfectly flaky crust. If you are totally against using shortening, you'd probably be fine using butter. Please note that I have NOT tested this recipe using only butter.
My mom asked if I wanted to come over and she would show me how she makes hers. I went over to her house and she whipped it up “just as easy as pie”, her exact words. Phew! I had a pie crust (that I didn’t make), but if I didn’t tell anyone, no one would ever know or care and I could save the blog post. Well, I finished the entire pie- it looked nice and tasted great, but I couldn’t bring myself to post something that I didn’t actually make. At that moment, I came up with a plan B and decided that I was bound and determined to at least make a successful pie crust. I’ve made a few now and am no expert, but thought it would be nice to share a few tips in the hopes that you can whip up a pie crust in no time at all. It really is quite simple.
Tip: make sure your butter is extremely cold, like literally, don’t take it out of the fridge until you’re ready to use it. I then cut it into smaller pieces so that I can actually blend it with the pastry blender.
Tip: using opposite corners of the wax paper (floured), bring the dough together to form a round(ish) disk.
Tip: roll your dough out until it is larger than your pie dish. I actually could’ve rolled mine out a tad bit thinner because I wasn’t left with much around the sides to do a nice decorative edge.
Tip: use wax paper so that the dough does not stick to the rolling pin. Plus, it’s one less thing you’ll have to clean after you’re through! The wax paper also helps with an easy transfer to the pie dish.
Tip: make sure your dough is pressed all the way down in the bottom of the dish as well as around the sides.
Tip: fold any extra dough over and make a decorative edge, if desired.
I hope that this helps! Don’t forget to enter the giveaway for your chance to win a shop credit to Tallulah Boutique. Thanks for reading, have a fAB day!