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You know that feeling…that feeling when you bite into someone’s pie and you can just tell they made their own pie crust. Its flaky, its buttery, and its got that rustic texture and taste you just can’t get from store bought crust.
The pie crust recipe we’ve come to depend upon is so easy! When we first used it, we were making Banana Cream Pie, and it we succeeded on our first try! After hearing for years that pie crust is hard and super easy to mess up, we were delighted!
What would you use this pie crust for? Let us know in the comments below!
Ingredients
- 3 cups all purpose flour
- 1 teaspoon of salt
- 7 tablespoons cold butter, cubed
- 7 tablespoons shortening, cubed
- 1/3 to 2/3 cups of ice cold water
Instructions
- In a large bowl, whisk together flour and salt.
- Using a pastry cutter, cut in the butter and shortening. Mix this way until the mixture looks like small dough balls about the size of peas. Work quickly to make sure butter doesn’t soften.
- Add ice cold water a tablespoon at a time to one area of dough, mixing with a fork. Move dough to one side of bowl and continue adding water until dough is moistened but not sticky.
- Once dough is ready, use your hands to gently fold over the dough a couple of times. Divide into two even balls.
- Using a rolling pin, flatten one ball into a 12″ circle on a lightly floured surface. Gently roll the dough onto your rolling pin and unroll over a prepared 9″ pie pan. Trim around the edges to leave a 1/2″ overhang. Crimp and decorate as desired.
- Bake according to baking directions.
Notes
To Freeze unprepared dough: place each dough ball into an airtight freezer bag. OR roll them out and store flat with parchment paper between each layer. Once frozen, store discs in a large airtight freezer bag. To thaw, let them come to room temperature and use flour on surfaces to keep the dough from sticking.
To Blind Bake: Place dough in pie pan. Create shape and desired design of edges, making edges wider than usual. Poke small holes using a fork at the bottom of the crust. Place dough in freezer for 1 hour. Preheat oven to 350 degrees Fahrenheit. Line the frozen crust with aluminum foil. Fill foil with pie weights or sugar to the top of the crust. Bake the crust for 45-50 minutes if you will need to bake the pie again after filling, or 60-75 minutes if using for a pie that will not need more baking. Once baked, remove weights and allow crust to cool completely before filling.
