Homemade Pie Crust Recipe

I want to begin by saying there isn’t anything wrong with store bought pie crusts. They are cheap, easy and quick. But you know what else is cheap, easy and quick? Making your own pie crusts. And yes, you can even make them ahead of time and freeze them for convenience. 

WHAT YOU NEED

Ingredients 

Rolling pin

Pie pan 

INGREDIENTS

2 cups flour

¾ cup shortening (I use butter flavored)

¼ cup cold water

Dash of salt

See? Easy peasy.

Use a pastry cutter or a kitchen aid if you have one. If not use your bare hands to blend the shortening, flour and salt together until it resembles a fine crumble. You want the shortening and flour to be completely incorporated together.

Add the cold water and mix well until a firm ball of dough is formed. If the crust seems too crumbly, you can add just a tiny bit of water at a time until the proper consistency is found. If you add too much water and the dough is super wet, then add just a tiny bit of flour. 

Once the dough ball is formed, let it sit for a bit to rest, about ten minutes. Sprinkle some flour on a clean counter top and flour your rolling pin to prevent sticking. Roll out your dough as round as you can make it. I usually hold the pie plate over it to make sure I have enough. Carefully transfer the crust into the pie plate by rolling it halfway onto the pin. 

This is from my Mixed Berry Cobbler Recipe post. A great visual for how the crust forms to whatever pan you are using for your dessert.

Cut off the access crust around the edge of the pan and poke a few holes in the bottom of the crust to keep it from bubbling up. Also, you can get fancy and flute the edging of the crust. This is done with your knuckles like this: (photo demonstration). You can also use a fork, depending on what kind of design you want. There are tons of creative options. This stock photo is a great example of the fork method. It also helps seal a top crust if you’re using one 🙂

Photo by Daria Shevtsova from Pexels

And you’re done. Wasn’t that super easy? 🙂 If you aren’t using the crust right away, you can wrap it up well and store it in the freezer.

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