Simple Pie Crust Recipe

INGREDIENTS FOR PIE CRUST

• flour
• salt
• sugar
• shortening
• ice cold water

DO I HAVE TO USE SHORTENING

WHY USE SHORTENING? Shortening is used for a specific reason in pies especially. Shortening in pie crust makes the crust fluffy and flakey. If you substitute it for butter the pie will be more flat and dense. These are not the most wanted qualities you want for crust- you can try substituting it with butter. If you do use butter, get one that is creamier and higher fat content.

HOW TO MAKE HOMEMADE PIE CRUST

This recipe calls for very few ingredients, but it is important that you use these exact ingredients as described.

STEP 1: Mix dry ingredients.

STEP 2: CUT in Shortening.You can use regular, or butter flavored.  Shortening is what helps the crust to rise and to have the buttery flaky texture everyone so loves.

WHAT IS 'CUTTING IN?"

Cutting in the shortening is using knives or a pastry cutter and cutting the shortening into the flour until it forms little balls. Pastry cutter makes it very easy to do this, but you can totally use two knives to get the job done!

STEP 3: Gradually add in ice water while cutting in until it forms a ball. Mix until it pulls away from side. Keep cutting and adding  small amounts of water till firm ball.

*PRO TIP-It is VERY important to use cold water. ICE water. You want a nice cold dough.

STEP 5: Prepare a floured surface to roll out the crusts.

*PRO-TIP:  You also want to handle the dough very little. Don't do any uneccesary kneading or tossing. Flour surface, roll and place in pie plate.

This recipe makes enough for 4 balls, and two pie crusts. OR you can make one pie and use extra for beautiful decorations on top and around the circumference. Remember the dough needs to remain very cold. It's also easier to work with when it is cold. While you are working with one ball, refrigerate or freeze remaining dough balls while you work with one dough ball at a time.

• Roll out each dough ball.
• Smaller balls will make thinner crusts.
• Use thinner crusts for the top.
• Fold the dough into 4ths or roll onto rolling pin to transfer.

This recipe makes enough for 4 balls, and two pie crusts. Or you can make one pie and use extra for beautiful decorations on top and around the circumference. Remember the dough needs to remain very cold. It's also easier to work with when it is cold. While you are working with one ball, refrigerate or freeze remaining dough balls while you work with one dough ball at a time.

You can use extra dough or extra dough balls to make your crusts more decorative! I love pie cutters for the seasons.

WHY KEEP THE PIE CRUST COLD

Cold pie crust will make for the ultimate flakey fluffy pie simple pie crust recipe. It will also help keep all the fancy decorative styling in place while it cooks. A cold pie crust will keep the edged from falling down and sinking while baking.

HOW TO KEEP THE EDGES FROM BURNING?

Sometimes the pie crust edges can get over cooked and too brown. To keep this from happening place some foil around just the edges until 15 minutes before its done.

CAN I MAKE PIE CRUST AHEAD OF TIME?

Yes! you can make pie dough ahead of time. You can even roll it out, place plastic wrap around, and store in the fridge. Make sure that it is air tight so it is not drying out while storing.

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Simple Pie Crust Recipe

This homemade pie crust is easy and creates a light, flakey, buttery pie crust that pairs perfect with all pie filling! Follow this step by step tutorial.

5 from 3 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 16 servings

Calories: 266kcal

Author: Kadee & Desarae

Ingredients

• ▢ 4 cups of flour
• ▢ 1 ⅓ cup shortening
• ▢ 1 teaspoon sugar
• ▢ 1 teaspoon salt
• ▢ 1 cup Ice cold water

Instructions

• mix dry ingredients
• cut shortening into dry ingred. -use butter knives and criss cross them or a pastry cutter
• slowly pour in ice cold water and mix till pull away from side. keep cutting till firm ball
• divide into 4 balls and roll out. top dough circles thinner
• fold into halves with transferring so no rip.
• 425 for 15 minutes if cooking by itself

Notes

WHY KEEP THE PIE CRUST COLD

Cold pie crust will make for the ultimate flakey fluffy pie simple pie crust recipe. It will also help keep all the fancy decorative styling in place while it cooks. A cold pie crust will keep the edged from falling down and sinking while baking. 

HOW TO KEEP THE EDGES FROM BURNING? 

Sometimes the pie crust edges can get over cooked and too brown. To keep this from happening place some foil around just the edges until 15 minutes before its done. 

CAN I MAKE PIE CRUST AHEAD OF TIME? 

Yes! you can make pie dough ahead of time. You can even roll it out, place plastic wrap around, and store in the fridge. Make sure that it is air tight so it is not drying out while storing. 

Nutrition

Calories: 266kcal | Carbohydrates: 24g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Sodium: 147mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg

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