Easy Homemade Pie Crust Recipe
This easy homemade pie crust recipe is flaky, crispy, and perfect for sweet or savory pies. It's made with just a few simple ingredients and comes together in about 20 minutes. It is also a great recipe for those who are new to making pie crusts.
Ingredients
Instructions
- Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon.
- The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
- Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor.
- make sure you refrigerate for at least an hour. Reserve the second disk for your next pie in the fridge. It can stay for up to 2 days in the refrigerator.
- When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.On a lightly floured surface, using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around. When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
- *If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
- *Fill with your choice of filling and bake according to the recipe. You may need to blind bake the crust, depending on the filling.
- When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.*Fill with your choice of filling and bake according to the recipe. You may need to blind bake the crust, depending on the filling.