Using a homemade pie crust is one of those small things that makes every pie so much better!
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Pie season is upon us!
Who am I kidding
One of the best ways to up your pie game is with homemade crust. Yes, it’s a bit more work than pulling a premade one out of your fridge, but not by much. It’s so worth it! There’s nothing quite as lovely as a homemade pie crust. And if you’re making a bunch of pies, you can whip up a bunch at once, no problem.
Because pie crusts are so simple, you can use this recipe for any kind of pie and it’ll be perfect, from pumpkin and sweet potato to quiche and custard.
This recipe makes one pie crust, about 9 inches. Meaning if you’re making apple pie (with a top crust) or want any decorations, double this recipe.
Homemade Pie Crust
- 1 cup flour
- 2/3 tsp salt
- 1/3 cup shortening, chilled
- 1 Tbsp unsalted butter
- 2-3 Tbsp ice cold water
- Sift the flour twice into a large mixing bowl, adding salt to be sifted along with the flour. Add the butter and half the shortening, working it into the dough with a pastry cutter. Combine until it looks like the texture of sand.
- Add the rest of the shortening, working with the pastry cutter until it’s coarse, like tiny stones.
- Add 2 tbsp of cold water and combine with a fork, gently working it together until the dough forms a ball. Add more if it looks too dry or isn’t combining.
- Wrap in plastic and refrigerate for 15 minutes.
- On a floured surface, turn out the ball. Press it a bit flatter, then flip over and flatten more. The goal is to cover the dough in enough flour to keep it from sticking.
- Coat a rolling pin with flour, then roll out the dough. Work from the center out in every direction until the dough is thin – aim for the thickness of 2-3 coins stacked on top of each other. If the dough starts sticking, add a little flour.
- Transfer it to a pie dish. This can be tricky – some people manage to move it using the rolling pin, but I’ve never mastered this. My mom’s preferred method is to fold it in half, making it easier to move without tearing.
That’s all it