Pie Crust

I am never afraid of using a store-bought pie crust; however, there is something special about making one by hand.

Flaky, buttery, and so delicate, this homemade pie crust recipe is to die for. There are so many options to use this crust for, from a chicken pot pie, a quiche, or the coconut custard pie I have a photo of below: this pie crust is divine.

If you have the time, I highly recommend making this crust!

Ingredients

For one 9-10-inch pie shell:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 7 tablespoons vegetable shortening, cold
• 2-1/2 tablespoons ice-cold water

For two 9-10-inch pie shells:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup, plus 2 tablespoons vegetable shortening, cold
• 5 tablespoons ice-cold water

Instructions

1. In a medium bowl, mix together the flour and the salt. Add the vegetable shortening to the flour mixture.
2. Either with a pastry blender or with your fingertips, mix the ingredients together with an up-and-down chopping motion until the dough forms into coarse, pea-size crumbs.
3. Add the ice-cold water, 1 tablespoon at a time, incorporating each addition before adding the next. You may have to use 1 more or 1 less tablespoon, depending on the humidity in your kitchen. You will know when you have added the right amount when the dough forms a ball that easily holds together. (Take care to not over-handle the dough, because it can become difficult to work with and the shortening can become too incorporated. You are looking for an almost marbleized look of the shortening in the uncooked dough.)
4. Wrap the ball of dough with plastic wrap and place in the refrigerator to chill at least 30 minutes. Once chilled, divide the ball in half if necessary. On a clean, lightly floured work surface, roll out dough with a rolling pin until it forms into a 10-inch circle.
5. Roll the dough up onto the rolling pin, place it in the pie plate so the edges of the circle drop over the rim and unfold the dough completely to cover the pie plate.
6. Crimp the edges of the pie shell by using the index finger of one hand to push the inner edge of the crust out, while using the thumb and index finger of the other hand to push the outer edge in.
7. Fill with filling and bake as stated. For pre-baked shells, bake the crust at 425ºF on the middle rack of the oven for 15 to 20 minutes or until a golden brown color is achieved. For partially-baked pie shells, bake the pie shell for only 10 minutes so the crust only just begins to bake.
8. Note: Dough can be reserved in the refrigerator wrapped tightly in plastic wrap up to 5 days or 1 month in the freezer.

Pie Crust

Note: I made pie dough for one shell.

In a medium bowl, mix together flour and salt.

Add in some vegetable shortening.

 

Use a pastry blender to mix the ingredients together in an up-and-down chopping motion.

You may also use your fingertips to mix the shortening into the flour.

The dough should have course, pea-sized crumbs.

Add in some ice-cold water, delicately incorporating each addition, one at a time.

Mix and form into a ball.

Tightly cover with a piece of plastic wrap and chill in the refrigerator for at least 30 minutes.

Lightly flour a work surface.

Using a rolling pin, roll dough out until it forms a 10-inch circle. You should be able to see the shortening marbleized inside the dough.

Roll the dough up onto the rolling pin.

And then place the dough in the pie plate so the edges of the circle drop over the rim and unfold the dough completely to cover the pie plate.

Crimp the edges of the pie shell by using the index finger of one hand to push the inner edge of the crust out, while using the thumb and index finger of the other hand to push the outer edge in.

Ingredients

For one 9-10-inch pie shell:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 7 tablespoons vegetable shortening, cold
• 2-1/2 tablespoons ice-cold water

For two 9-10-inch pie shells:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup, plus 2 tablespoons vegetable shortening, cold
• 5 tablespoons ice-cold water

Instructions

1. In a medium bowl, mix together the flour and the salt. Add the vegetable shortening to the flour mixture.
2. Either with a pastry blender or with your fingertips, mix the ingredients together with an up-and-down chopping motion until the dough forms into coarse, pea-size crumbs.
3. Add the ice-cold water, 1 tablespoon at a time, incorporating each addition before adding the next. You may have to use 1 more or 1 less tablespoon, depending on the humidity in your kitchen. You will know when you have added the right amount when the dough forms a ball that easily holds together. (Take care to not over-handle the dough, because it can become difficult to work with and the shortening can become too incorporated. You are looking for an almost marbleized look of the shortening in the uncooked dough.)
4. Wrap the ball of dough with plastic wrap and place in the refrigerator to chill at least 30 minutes. Once chilled, divide the ball in half if necessary. On a clean, lightly floured work surface, roll out dough with a rolling pin until it forms into a 10-inch circle.
5. Roll the dough up onto the rolling pin, place it in the pie plate so the edges of the circle drop over the rim and unfold the dough completely to cover the pie plate.
6. Crimp the edges of the pie shell by using the index finger of one hand to push the inner edge of the crust out, while using the thumb and index finger of the other hand to push the outer edge in.
7. Fill with filling and bake as stated. For pre-baked shells, bake the crust at 425ºF on the middle rack of the oven for 15 to 20 minutes or until a golden brown color is achieved. For partially-baked pie shells,bake the pie shell for only 10 minutes so the crust only just begins to bake.
8. Note: Dough can be reserved in the refrigerator wrapped tightly in plastic wrap up to 5 days or 1 month in the freezer.