Pie Crust
Once you learn how to make this, you will rarely go back to store-bought pie crusts.
Servings 1 Pie
Cost Per Slice $0.08 | Per Batch: $1.22
Ingredients
- 2 cups flour
- 1 tsp salt
- ⅔ cup butter or shortening butter makes it flakier!
- Ice-cold water
Directions
- Whisk your flour and salt together in a medium bowl. Cut in your cold shortening (or a cold mix of shortening and margarine) using a pastry blender or a simple dinner fork. Work it gently until the mixture looks like coarse crumbs, about the size of small peas.
- Sprinkle in your ice-cold water, one tablespoon at a time. Toss gently with a fork after each splash. Keep going until all the flour is nicely moistened and the pastry naturally pulls away from the sides of the bowl. If it still feels a bit dry, don’t worry—just add an extra teaspoon or two of water.
- Gather your pastry into a smooth ball and divide it right in half. Shape each piece into a flattened round disc on a lightly floured countertop. Wrap the discs up and refrigerate them for 45 minutes to let the dough chill and firm up. This restful chill is the secret to a beautifully flaky, tender crust.When you are ready, roll out your bottom crust. Grab your rolling pin, dust your countertop with a little flour, and roll one dough round into a beautiful circle. Aim for it to be about 2 inches wider than your 9-inch pie plate.
- Gently ease the pastry into your pie plate. You can loosely roll the dough around your rolling pin to move it over, or fold it gently into quarters, place it in the dish, and unfold it. Press it softly against the bottom and sides without stretching it, and it’s ready to go.
Notes
Inspired by Betty Crocker