Homemade Pie Crust

Homemade Pie Crust-Tender, flaky pie crust sets the stage for all your pie needs.

I am so excited to share this recipe with you today! I love, love, love to make a homemade pie crust. There is something very therapeutic about working with pie dough. I know that a lot of people are intimidated by making their own pie crust, but once you practice a couple of times I believe anyone can master it. 

I have made a couple of different pie crusts before. I have used some that call for butter and shortening, but I always go back to this one which uses shortening only. As you can see in my photos, my pie crust is not the prettiest, but I like to think that’s what makes it authentic. 

The two important things to remember when making a pie crust:

• use COLD ingredients. I chill my shortening, in the measuring cup, in the freezer for about half an hour before I begin the dough making process. The water I use is ICE COLD. I use a measuring glass that I fill with ice and water, then remove a tablespoon at a time until my dough is wet enough.
• Handle the dough as little as possible. When you work with the dough a lot you increase the temperature of the cold ingredients which has an impact on the outcome of the dough.

I have always used a pastry blender and not sure I would know how to make a pie without one.  With the upcoming holidays I hope you try my homemade pie crust recipe. I always get great feedback from people who try it! Here’s a recipe for one of my VERY favorite pies. 

Homemade Pie Crust

2014-10-22 18:16:30

Save Recipe

Print

Ingredients

1. 2 cups all purpose flour
2. 1/2 cup cold water
3. 1 cup shortening (I place mine in the freezer for about 30 min)
4. 1 teaspoon salt

Instructions

1. Preheat oven to 425
2. Add flour to a large glass mixing bowl.
3. Add salt.
4. Add shortening.
5. Cut shortening into the flour mixture, using a pastry blender, until it looks like coarse meal.
6. There will be small crumbles of flour and some large pieces of shortening.
7. Using a tablespoon at a time add the water (I begin with at least 4 tablespoons) add water as needed, the dough should all be wet, but not saturated. Mix with a fork after each tablespoon of water is added.
8. Use a fork and mix until all blended.
9. Roll into a ball and flatten onto a well floured surface.
10. With a well floured rolling pin roll out the dough, starting in the center and rolling to the edges.
11. Use the rolling pin and left one edge around the pin and allow to overlap.
12. Transfer to the pie plate by unrolling.
13. Press the dough into the bottom and up the edges of the pie plate.
14. Trim the excess dough and crimp the edges.

To bake without filling

1. Prick bottom and sides with a fork and bake for 10-15 minutes or until lightly browned.

To bake with filling

1. Preheat oven to temperature directed in the recipe you are using. Do not price pie shell.
2. Bake as recipe directs.

Notes

1. Depending on the pie plate I am using this recipe will yield enough for a double-crust pie.

Pics and Pastries https://www.picsandpastries.com/