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Easy Pie Crust
There is nothing that says homemade like a delicious flaky crust and this one is both. Plus, it is easy peasy and works every time!
Course
Dessert
Cuisine
American
Keyword
easy, pie crust, traditional
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
16
servings
Calories
209
kcal
Author
Dina-Marie
Ingredients
For 2 crusts:
2 ¾
cups
all-purpose flour
1 ½
teaspoon
salt
¾
stick butter
3 oz, chilled and cut into pieces
1
cups
vegetable shortening
chilled and cut into pieces
½
cups
ice water
For 4 crusts:
5 ½
cups
all-purpose flour
1
tablespoon
salt
1 ½
stick butter
6 oz, chilled and cut into pieces
2
cups
vegetable shortening
chilled and cut into pieces
1
cups
ice water
Instructions
In a large bowl, mix the flour and salt together.
Using a pastry cutter or your fingers, add the butter and mix until it is coarse crumbs.
Add the shortening and mix until you have small clumps.
Gently, add the ice water.
Stir until blended.
Turn out onto your counter and fold it together several times. Work gently - the dough will be soft.
Refrigerate for at least 30 minutes - you want to chill the dough completely.
Divide dough in half and gently roll it out to a circle.
Fit in pie plate, form edges and prick the bottom with a fork. If time permits, chill the crust for 30 minutes.
Fill and bake according to instructions.
Notes
Roll the dough on a flour dusted smooth surface.
Be careful not to stretch the dough as you put it into the pie plate handle it gently. Julia Child said that what you stretch now will shrink later!
If time permits refrigerating the crust after shaping allows the gluten to relax - 30 minutes is enough time for this. Then bake as directed.
For Blind Baking add pie weights or dry beans to fill the pan ⅔ full and bake.
Nutrition
Serving:
1
slice
|
Calories:
209
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Sodium:
219
mg
|
Potassium:
22
mg
|
Calcium:
3
mg
|
Iron:
1
mg