Homemade Foolproof Pie Crust. Easy recipe that makes a flaky and tender crust.
Homemade Foolproof Pie Crust
- 2 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 1/2 cup cold vegetable shortening cut into a few pieces
- 1/2 cup ice cold water
In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
Add the cold cubed butter and cold vegetable shortening.
Using a fork, cut butter and shortening into the dry ingredients until you have small pea-sized crumbs.
Slowly drizzle in one tablespoon of ice water at a time and gently mix it in. Once the dough starts to come together, turn it out onto a lightly floured surface and gently pack it into a ball. Cut the dough in half and flatten it into two balls. Cover tightly with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350°F
After refrigerating for 1 hour, Sprinkle a little flour on a flat, clean work surface and on top of the dough. Use a rolling pin, apply light pressure while rolling outwards from the center of the dough. Always handle the dough as less as you can with your hands, this will keep it flaky.
When the dough has reached the right size, gently fold the dough in half. Lift up the dough and lay it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
Trim edges with a knife or pinch edges to form an edge. Gently prick crust with a fork several times.
****If you are making a double crust pie, roll out the second dough ball. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or a fork. Bake according to filling directions.
Bake a single crust for 20 to 30 minutes or until golden brown.
This recipe will make 2 pie crust. Cut recipe in half for single crust pie. If you make the full recipe then you can freeze the other half in plastic wrap for later use.
If you make a double crust pie and have extra dough leftover, use a small cookie cutter to create pie toppers for decoration.
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