Servings: 8
Calories: 589kcal
Equipment
- Baking Pan
- Rolling pin or food processor
- Stand mixer (optional)
Ingredients
- 3¼ cups flour
- ½ cup ice water
- 9 oz vegetable shortening chilled
- 1¼ teaspoon salt
- 1 tablespoon sugar
Instructions
- In a large bowl, stir together the flour, salt, and sugar.
- Cut in the chilled shortening with a pastry blender or two forks until it resembles coarse crumbs.
- Gradually add the ice water to the mixture, stirring with a fork until it forms a ball of dough.
- Divide the dough into two even pieces, shape each one into a disc and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
- Once the dough has chilled, roll out each disc on a lightly floured surface until it is about 1/8 inch thick.
- Carefully transfer the dough to your pie plate. Trim the edges so they are even with the edge of the plate.
- Prick the bottom of the crust with a fork and bake according to recipe instructions.
Video
Notes
- Always use cold ingredients when making pie crust. This will help to ensure a flaky crust.
- Don't be afraid to use your hands when working with the dough – this will help keep it from becoming too tough.
- If you have time, chill the dough in the refrigerator for an hour before rolling it out. This will help keep it firm and make it easier to handle.
- If the crust starts to become too brown in the oven, cover it with foil until it is finished baking.
- For sweet pies, brush the top of the crust with a beaten egg before baking. This will give it a nice golden color and prevent it from becoming soggy.
- For savory pies, sprinkle a little bit of cheese over the top before baking. This will give it a nice flavor and help keep it crunchy.
- Don't forget to let your pies cool completely before slicing into them. This will ensure that they hold their shape while being served.
Nutrition
Calories: 589kcal
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