Pie Crust Recipe
User Reviews
4.9
Pie Crust Recipe
Description
The crust is prepared by combining all-purpose flour and kosher salt, then cutting in cold shortening and butter until the mixture resembles coarse crumbs. Ice water is gradually added to bring the dough together without warming the fats, preserving flakiness. After forming into a disc and rolling out between plastic wrap sheets, the dough is placed into a buttered pie plate and chilled to relax gluten and firm fats.
This dough can be used for single or double crust pies; it accepts blind baking when pricked with a fork to prevent puffing. Using half butter and half shortening balances flavor and texture, with butter providing richness and shortening aiding flakiness. The crust is traditionally baked at 350°F and can be shaped for lattices or fully covered pies.
For all-butter versions, only butter is used instead of shortening, enhancing flavor but possibly reducing flakiness slightly. The crust freezes well when wrapped properly for up to six months, allowing for convenient make-ahead use.
Ingredients
- 1 1/2 /2 cups all-purpose flour
- 1/2 /2 teaspoon kosher salt
- 1/4 /4 cup shortening cold
- 1/4 /4 cup butter cold, plus more for buttering pie plate or skillet
- 4-5 tablespoons water ice
Instructions
- Butter a 9-inch pie plate or skillet and set aside.
- In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry cutter or two forks until the mixture resembles a coarse meal.
- Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of pie dough is formed.
- Pour the pie dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a 1/8-inch thickness. Remove the bottom piece of plastic wrap, fold the dough over and lay across the pie plate and remove the top piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Crimp the edges of the pie dough. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.
- If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.
- If not pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.
Notes
- All-butter option: use ½ cup butter only for richer flavor, plus extra for buttering pie plates.
- Double crust: double ingredients, chill one dough in a pie plate and chill the other separately for top or lattice work.
- Blind bake by pricking the dough with a fork before baking to prevent bubbling.
- Freeze dough wrapped tightly in freezer-safe wrap and foil for up to 6 months; thaw before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 197mg | 8% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 177IU | 4% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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