People are often intimidated when it comes to making homemade pie crust but I promise, it’s not scary at all! Once you learn how to make this easy, flaky, flavorful pie crust, you will wonder why you didn’t start making them from scratch sooner! Be careful though, you may become a pie making fiend…not that that’s a bad thing!
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Ingredients
- 3 cups (375g) all-purpose flour (1/2 cup extra flour for rolling)
- 1 teaspoon sea salt
- 1 tablespoon sugar
- 12 tablespoons (170g) cold butter, cubed
- 1/3 cup (68g) cold vegetable shortening, cubed
- 6 to 8 tablespoons (about 1/2 cup) ice water
Tools needed:
- Food processor or large mixing bowl
- Pastry cutter or two forks (or fingers will work!)
- Rolling Pin
- Pie tin
- Spoon
Instructions
- Add salt and sugar to flour and mix to combine.
- Add flour mixture to food processor or large mixing bowl.
- Add butter and shortening cubes to flour. (Keep butter and shortening in fridge until ready to use.) Either pulse your processor until pea size crumbs form or use pastry cutter/forks/finger to cut in the butter until pea sized crumbs form.
- One tablespoon at a time, add ice water to flour mixture and pulse/stir until dough forms.
- Sprinkle flour on your counter/table and form a ball with the crust. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut chilled dough in half, roll to 2" wider than your pie pan. Roll crust onto rolling pin then over your pie.
- Trim excess from sides and crimp with fingers or fork and poke fork holes in the sides and bottom for steam to escape while baking.
- Freeze in pie tins with wax paper separating and wrapped well so you can have pie crust at the ready during busy holiday time! (Wrap well in plastic wrap and place into freezer bag)
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