Homemade pie crust is easy to make from scratch. Use butter and shortening for the perfect ratio. This recipe yields a double pie crust.
Keyword homemade pie crust
Prep Time 10minutes
Chilling Time 1hour
Total Time 1hour10minutes
Servings 2pie crusts
Author Haley D Williams
2 1/2cups(312 g) unbleached all-purpose flour,plus extra for dusting work surface
2tablespoons(25 g) granulated sugar
3/4cup(153 g) vegetable shortening,chilled
1/2cup(113 g or 1 stick) cold unsalted butter, cut into 1/4-inch cubes
6 to 8tablespoonsice water
In a large bowl, whisk together flour, salt and sugar. Add the chilled shortening and using a pastry cutter, or two forks, cut the shortening into the flour mixture until it resembles coarse sand. Next, add the cold butter cubes and use the pastry blender, or two forks, to cut the butter into the mixture until it resembles coarse crumbs, with bits about the size of small peas. If there are a few larger bits, no worries, that bite of pie will be extra good.
Sprinkle the ice-cold water, one tablespoon at a time, into the bowl. With a rubber spatula, use a folding motion to mix. Once large clumps start to form, do not add any more water. I typically use about 6 or 7 tablespoons.
With your hands, form the dough into a large ball and transfer to a lightly floured work surface. Divide the dough into two equally-sized disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.
High altitude pie crust
If you are baking at high altitude, you will need more water to make up for the lack of moisture in the air and flour. You will likely need 8 or more tablespoons.