Pie Crust Recipe
A step-by-step tutorial showing you exactly how to make homemade pie crust. This recipe is made with both butter and shortening for a pie crust recipe that's flaky, buttery, and perfect for sweet or savoury pies. This recipe makes enough for one double-crust, 9-inch pie. Meaning it will be enough for the bottom and top of a pie. If you only need the bottom pie crust, the recipe can either be halved, or you can freeze the other half of the dough.
Servings 8 people
Ingredients
- ½ cup unsalted butter
- ½ cup shortening
- 2 ⅔ cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup ice water
Instructions
- Cut the butter into small cubes. Place in the freezer as you measure out the dry ingredients.
- In a large bowl whisk together the flour, sugar and salt.
- Add the cold butter and shortening to the bowl.
- Cut the fats into the flour mixture using a pastry blender. Work it in until it resembles a coarse meal. The butter should be no larger than pea-sized.
- Use a rubber spatula to gently stir in the ice water 1 tablespoon at a time. (½ cup water is equal to 8 tablespoons). Stop adding water when the dough starts to form large clumps and if you squeeze it in your hand it sticks together. Typically 6-8 tablespoons.
- Pour the contents of the bowl onto a floured surface and form into a ball.
- Cut the dough in half.
- Form each half into a round disc shape about ½ - ¾ inch thick. Wrap each individually in plastic.
- Place in the fridge for at least 3 hours to chill.
Notes
Make Ahead Tips
Pie dough can be made up to 4 days in advance and kept in the fridge. When ready to roll out, take the dough out of the fridge for 5-10 minutes to warm up slightly. Or you can freeze the dough.
Freezing Pie Dough
Make the recipe as stated. After forming the dough into 2 discs and wrapping each in plastic, place the disc in a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight before rolling out.