How to Make Best Ever Pie Crust - A Step-by-Step Guide

There's nothing quite like a homemade pie crust. Flaky, buttery, and perfectly golden brown, a great pie crust can make or break a dessert. And when it comes to making the best ever pie crust, you'll want a recipe that's tried and true, with just the right combination of ingredients and tips to ensure success every time.

Whether you're making a savory pot pie or a sweet fruit-filled dessert, having a reliable pie crust recipe in your repertoire is essential. That's why we're sharing o...

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening, cut into small pieces and frozen for 30 minutes
  • ½ cup ice-cold water, or as needed

Information

  • Prep Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 50 mins
  • Servings: 16
  • Yield: 2 9-inch pie crusts

  • Whisk together flour and salt in a large bowl. Cut in chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs.
  • Add 1/4 cup ice-cold water; use a fork to stir the flour up from the bottom, just until it's mixed in. Press down on any chunks and continue working the dough around the bowl. Continue to add ice-cold water, in 1 tablespoon increments, mixing just until dough is moist enough to hold together when molded; you will not need more than 4 tablespoons and in fact, may need less. Do not add too much water!
  • Gently gather dough together into a ball. Divide in half, and flatten each half into a 1-inch-thick disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes. For best results, chill for 4 hours, or up to 2 days.
  • When ready to use, roll dough on a lightly floured surface, being careful not to overwork it.
  • Fit dough into a pie plate. If it crumbles or tears as you work it, just pinch and press it back into shape.
  • Use as directed in your pie recipe.
  • Nutrition

    170 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Sodium: 146mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 0g
    • Protein: 2g
    • Calcium: 3mg
    • Iron: 1mg
    • Potassium: 17mg