Description
This classic homemade pie crust recipe yields a flaky, tender base perfect for both sweet and savory pies. Made with a blend of cold unsalted butter and vegetable shortening, this crust ensures a delicate texture with a rich flavor. The dough is chilled to help maintain the fats’ cold temperature, resulting in a beautifully crisp crust when baked. Ideal for all kinds of pies, from fruit to pot pies.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
Fats
- 6 tablespoons cold unsalted butter
- 3/4 cup vegetable shortening, chilled
Liquid
- 1/2 cup ice water
Instructions
- Mix Flour and Salt: In a large mixing bowl, combine the all-purpose flour and kosher salt thoroughly. Prepare 1/2 cup of cold water by adding ice cubes to a measuring cup; set this aside to keep the water very cold.
- Add Fats: Grate frozen cold butter into the flour mixture or cut it into small pieces. Add the chilled vegetable shortening. Using a pastry blender or fork, cut the fats into the flour until the mixture resembles coarse crumbs with pea-size pieces of butter and shortening.
- Add Ice Water: Slowly add the ice-cold water one spoonful at a time, mixing gently after each addition. Continue until the dough just starts to come together into a ball. Avoid over-mixing to maintain tenderness; you might not need all the water. Once the dough begins to hold, gently mold it into a ball.
- Divide and Shape: Split the dough ball evenly into two portions and press each into a flat disk shape. This makes it easier to roll out later.
- Refrigerate Dough: Wrap each dough disk tightly in plastic wrap. Refrigerate for 2 hours to chill the fats and hydrate the flour thoroughly. Alternatively, you can freeze the disks for 30 minutes if short on time. Chilling is critical to prevent shrinking and creates flakier crusts.
- Roll Out Dough: On a floured countertop, roll each chilled dough disk into a large circle about 1 inch larger than the diameter of your pie dish. To keep the dough from moving, place a damp towel on the surface, cover with parchment paper, then lightly flour the parchment and dough. Always roll from the center outward evenly.
- Place in Pie Pan: Carefully transfer the rolled dough circle to your pie pan by gently folding it in half or rolling onto your rolling pin, then unfolding it in the dish. Remove the parchment paper and ease the dough to fit snugly along the bottom and sides of the pan. Trim excess dough and crimp the edges decoratively.
- Fill and Bake (Unbaked Crust): For pies that require an unbaked crust, such as pumpkin or apple pies, fill with your desired pie filling and bake following the specific pie recipe instructions.
- Blind Baking (Pre-baked Crust): To prepare a pre-baked crust, cover the unbaked crust with a large piece of parchment paper. Fill it with pie weights, or alternatively 1-2 cups of dry beans or rice to prevent shrinkage. Bake at 375°F (190°C) for 15-20 minutes. Carefully remove the parchment and weights. Prick the bottom of the crust with a fork to allow steam to escape, then return the crust to the oven for an additional 10-15 minutes until lightly golden brown. Let cool before adding filling.
Notes
- Keeping the butter and shortening cold is essential for a flaky crust.
- Do not overwork the dough to avoid toughness.
- Chilling the dough before rolling helps prevent shrinkage.
- Use pie weights or dry beans/rice during blind baking to maintain crust shape.
- You can freeze dough disks wrapped in plastic wrap for up to 1 month.
- Roll the dough larger than the pan to allow for trimming and crimping edges neatly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (including blind baking)
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pie crust, homemade pie crust, flaky pie crust, baking, pie dough, pie base
