Basic Pie Crust
Course: DessertDifficulty: Intermediate
Servings
3
Pie ShellsPrep time
30
minutesCooking time
0
minutes
Cook Mode
Keep the screen of your device on
Ingredients
3 cups flour
1 ½ teaspoons salt
1 cup cold shortening
3 tablespoons butter
½ cup cold water
Directions
- Sift together the flour and salt.
- Cut in cold shortening & butter with a pastry knife until well distributed.
- Sprinkle, a little at a time with water and toss with a fork.
- Gather up gently into a ball. (Try not to over handle the dough as this would cause the gluten to break down and your crust won’t be as flaky).
- Divide in thirds and roll each portion out on a floured surface & line the pie pans.
- Makes 3 9” pie shells (or 1 9” inch and 1 10” inch pie shell).
Notes
- These shells can be frozen for up to 3 months in a freezer-safe pie pan. Wrap in foil & place in a freezer plastic bag.
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I’ve tried for years to make my own pie crust, with mixed results. This one took me a few tries to get right, but once I did it came out perfectly! The tip that Kerri gave me, was to make sure to use enough water to create a dough that is soft and slightly wet before rolling it out . Once I did that it rolled smoothly and evenly. I froze one of the crusts for about a week , and it was delicious when I defrosted and baked it on Thanksgiving,
Thanks for the info and glad it worked out. Never tried freezing before.