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.
- 2 cups all purpose flour
- 1/2 cup cold water
- 1 cup shortening (I place mine in the freezer for about 30 min)
- 1 teaspoon salt
- Preheat oven to 425
- Add flour to a large glass mixing bowl.
- Add salt.
- Add shortening.
- Cut shortening into the flour mixture, using a pastry blender, until it looks like coarse meal.
- There will be small crumbles of flour and some large pieces of shortening.
- 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.
- Use a fork and mix until all blended.
- Roll into a ball and flatten onto a well floured surface.
- With a well floured rolling pin roll out the dough, starting in the center and rolling to the edges.
- Use the rolling pin and left one edge around the pin and allow to overlap.
- Transfer to the pie plate by unrolling.
- Press the dough into the bottom and up the edges of the pie plate.
- Trim the excess dough and crimp the edges.
- Prick bottom and sides with a fork and bake for 10-15 minutes or until lightly browned.
- Preheat oven to temperature directed in the recipe you are using. Do not price pie shell.
- Bake as recipe directs.
- Depending on the pie plate I am using this recipe will yield enough for a double-crust pie.