Homemade Pie Crust
Recipe for perfect pie crust every time
Ingredients
- 2 cups sifted white flour
- 1 tsp salt
- 1 cup cold butter
- 1 1/2 cups ice cold water Add a cup and then add ice as the ice will melt and change the "volume" of water
- 1 cup vegetable shortening
Instructions
- Sift the flour and add to a metal bowl
- Add the 1 tsp of salt and whisk together
- Take the cup of butter and cut into smaller pieces
- Using a pastry cutter or fork cut the butter and vegetable shortening into the flour. The texture should be crumbly
- Create a well in the middle of the dough
- Add 1 tbsp of the ice cold water at a time. Stirring from outside in being sure to incorporate the dough with the water until the texture is solid and moist.
- Take 1/2 cup of flour and add to a clean surface
- Add the dough to the flour surfaced. Using a dough cutter to add the excess flour and fold the dough repeatedly. Be sure not to overwork the dough and work quickly as the warmth of your hands will warm the dough.
- Once formed into a solid ball. Cut the dough in half and place each half in seran wrap.
- If you so desire- you can freeze your dough at this point. It will keep for several months. If you're using them immediately, chill the dough in the refrigerator for 45 min.
- Once you’ve chilled the dough- place another half of cup of flour on a clean surface.
- Then add one roll of the chilled dough to the floured surface being sure to add flour to the rolling pin.
- Flatten the dough with the rolling pin to the desired shape of your dish.
- Cook and use as desired according to cooking instructions
Notes
Please note: This is a recipe for pie crust if you are making a smaller portion you can use the same recipe- just freeze the other half of the pie crust for another time.
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Special Note: First get the water and measure out 1 cup. Then add the ice cubes to get it to 1 1/2 cups. The measurements is not as important as the fact that the water is ice cold.