Tender and Flaky Homemade Pie Crust
A simple 9-inch pie crust recipe that complements any pie filling. Light and crisp crust that turns golden brown with a toasted flavor.
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup shortening
- 1 tbsp butter cut into small pieces
- water cold
Combine flour and salt in a large bowl.
Add shortening and butter pieces to flour. Using a pastry blender cut (press) into flour until large crumbs are formed and no flour remains.
Sprinkle cold water over crumbs. Use a fork to lightly stir the crumbs. Continue to add water until a dough starts to form.
Use hands to continue to form the dough. The dough you be tender and easily formable into a round disc.
Wrap dough in plastic wrap and refrigerate for 15 minutes.
Sprinkle flour on counter, on dough and in pie dish.
Use rolling pin to press dough toward outside edge to form a thin 1/8 inch thick dough disc.
Roll dough on pin and unroll onto pie dish.
Press dough into pie dish.
Cut away excess dough leaving about 1/2 inch to turn under at edge. Crimp edge to seal to pie dish.
Refrigerate the crust for 15 minutes.
Calories: 159kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 159mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Calcium: 4mg | Iron: 1mg