Homemade Pie crust
This recipe is enough for a double crust pie. If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half per the make ahead tip instruction below.
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter chilled and cubed
- 6-7 tbsp ice water or, super cold water
Instructions
- Mix the flour and salt together in a large bowl. Add the butter
- Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). or a powder A pastry cutter makes this step very easy and quick.
- Measur water in a cup. Add ice. Stir it around. From that, measure 6 tbsp of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 6.5 tbsp of water and a little more in dry winter months (up to 7 tbsp).
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
- Wrap each tightly in plastic wrap. let it rest for for at least 2 hours
- When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. there should be no visible butter or fat dotted in your dough
- Proceed with the pie per your recipe’s instructions.
This Pie crust is great! for both sweet recipes and savory!!
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