Pie Crust
This best and easiest Pie Crust recipe made with only 4 pantry ingredients and it can even be made ahead of time and frozen. You'll never buy store-bought pie crust again!
Author: Lauren Allen
Servings: 2
Calories: 258
Prep: 20 minutes mins Chill time: 2 hours hrs Total: 2 hours hrs 20 minutes mins
Ingredients
▢2 1/2 cups all-purpose flour
▢1 teaspoon kosher salt
▢6 Tablespoons cold unsalted butter
▢3/4 cup vegetable shortening , chilled
▢1/2 cup ice water
Instructions
Mix flour and salt in a large mixing bowl. Add ice cubes to a measuring cup and fill with ½ cup cold water. Set aside.
Add fats: Grate frozen butter into the bowl, or cut it into very small pieces. Add chilled shortening and use a pastry blender or fork to cut the fats into the flour until well combined and resembles coarse crumbs.
Add ice water a spoonful at a time, mixing until the dough begins to come together into a ball. Be careful not to over mix, and you may not need all of the water. Gently mold the dough into a ball.
Divide dough into 2 pieces and press each to flatten into a disk.
Refrigerate: Cover dough discs with plastic wrap and refrigerate the dough for 2 hours (or freeze for 30 minutes). Refrigeration is mandatory as you need the fats in the pie dough to be cold when it's rolled out and placed in oven).
Roll out dough on a floured countertop. If you're new to pie making, it may be helpful to use this method: dampen a large cloth and lay it flat on your countertop, with a large piece of parchment paper over it (the damp towel will keep the parchment from moving). Lightly flour the parchment and dough and roll the dough into a large circle, about 1-inch larger then the diameter of your pie dish. Always start at the center of the crust, and roll outwards.
Place in pie pan: Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan. Trim and crimp the edges of the crust.
For Pies requiring an unbaked pie crust (like pumpkin, apple, or even chicken pot pie): Fill the unbaked crust with pie filling and bake according to pie recipe instructions.
For a blind Baked Pie Crust (pre-baked crust) you need pie weights, dry beans or dry rice. (Without pie weights the crust will shrink into the pan as it bakes). Place a large piece of parchment paper over the unbaked crust and add pie weights, (or 1-2 cups dry beans, or dry rice) on top. Bake at 375° F for 15-20 minutes. Remove pie weights by carefully lifting up on parchment paper. Prick the bottom of the pie crust with a fork, then return to oven for 10-15 minutes, until lightly golden. Allow crust to cool before adding filling.
Notes
*This recipe makes 2 pie crusts, perfect for recipes that require a top crust, like Apple Pie or Chicken Pot Pie. Or, freeze the second crust for another day.
To Freeze Pie Dough: Wrap the pie dough discs tightly in plastic wrap and place in a freezer safe container and freeze for up to 3 months. Thaw completely in the refrigerator before rolling out.
To Freeze Blind-Baked Pie Crust: Allow the crust to cool completely, then cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely at room temperature before filling.
Nutrition
Calories: 258kcal
Carbohydrates: 20g
Protein: 3g
Fat: 19g
Saturated Fat: 7g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 7g
Trans Fat: 2g
Cholesterol: 15mg
Sodium: 196mg
Potassium: 30mg
Fiber: 1g
Sugar: 0.1g
Vitamin A: 175IU
Calcium: 6mg
Iron: 1mg
