Are you looking for a flaky easy to make Pie Crust? Well then, you have come to the right place!
Dry Ingredients for the Pie Crust.
The pie crust ready to go in to the fridge.
Homemade Pie Crust
YIELD: makes two 9 inch pie crusts
2 1/4 cups Unbleached All Purpose Flour
1 teaspoon Kosher Salt
1 stick Ice Cold Unsalted Butter, cut into pieces
1/2 cup Shortening Ice Cold, cut into pieces
6-10 tablespoons Ice Cold Water depending on your dough
Cut the butter into the flour and salt in a bowl until it’s crumbly. Next add one tablespoon of ice cold water at a time mixing the dough with your hands until it forms in to large clumps and resembles coarse wet sand. Divide in half, form into round disks and wrap into plastic wrap. Refrigerate for 30 minutes to let it rest.
Roll out dough evenly and lay into a 9 inch pie plate leaving an inch overhang. Fold the inch overhang underneath to form a rim, crimp with fingertips. Add desired filling and repeat with the second disk of dough.
If using the second disk as a top crust, fold top edge of dough under the bottom edge of dough and crimp. Remember to cut the steam vents in the center of the top dough to let the steam escape.
Recipes Made Thus Far on this Blog with this Recipe: