The Ultimate Homemade Pie Crust: Three Recipes + Tips

• Vegetarian

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1 tsp Sugar

• Dairy

  • 1 cup Butter

• Liquids

  • 1/4 cup Water

Found on neighborfoodblog.com

Description

Ingredients

• 2½ cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup butter, cut into small squares
• ¼ cup cold water
• 1½ cups vegetable shortening
• 3 cups all purpose flour
• 1 egg, lightly beaten
• 5 Tablespoons cold water
• 1 Tablespoon white vinegar
• 1 teaspoon salt
• 2½ cups flour
• ¼ cup ice cold water
• ⅔ cup vegetable oil
• ½ teaspoon salt

Directions

• In a large bowl, whisk together flour, salt, and sugar. Add butter squares and use a pastry cutter to cut the butter into the flour. Keep on cutting until the mixture is in small coarse crumbs (no piece of butter should be bigger than a pea). This will take several minutes, but think of the buff arms youll have when youre done!! Ive heard you can also use a food processor to do this, but Ive never done it myself so I cant give too much advice in that area. But if youve got one, go for it!
• Add the cold water and use a spoon to stir the mixture together until a dough begins to form. Sometimes I have to add an extra tablespoon or two of cold water to get it to stick together.
• Divide the dough in half (I like to weigh the dough to make sure I divide it evenly) . and shape each half into a ball. Wrap each ball in saran wrap then flatten slightly with the palm of your hand or a rolling pin into a ½ inch disk.
• Chill the dough for 30 minutes or place in zip lock bags and freeze until ready to use. If frozen, thaw overnight in the fridge or on the countertop for 30 minutes.
• When youre ready, get two 12 inch squares of parchment paper or wax paper. Lightly flour one sheet of paper then place the dough disk on top. Lightly flour the top of the dough then place the other sheet of paper on top of it. Starting from the center, use a rolling pin to roll the dough out into a circle that is ½ inch bigger than the outer diameter of your pie plate.
• Peel back the top layer of paper. Flip the crust into the pie plate. Peel off the second piece of paper. Use your fingers to gently press the crust around the outer edges of the pie plate.
• Fold over any excess thats hanging over the edge then crimp or shape as desired.
• Place shortening and flour in a large bowl. Use a pastry cutter to cut the shortening into the flour. Keep working at it until the mixture is in small coarse crumbs. Add the beaten egg, cold water, vinegar, and salt. Use a wooden spoon to stir the ingredients together until they begin to adhere and a dough is formed.
• Separate the dough into thirds (I like to use a scale to separate evenly. Each dough ball should weigh around 235 grams. Form each third into a dough ball then flatten if with the palm of your hand into a round disk. Place disks in a ziplock bag and stick in the freezer for 15 minutes or until ready to use.
• Remove dough from freezer. If frozen solid, thaw overnight in the refrigerator or on the counter for 20 minutes.
• Place the dough disk on a very lightly floured piece of wax or parchment paper then top with a second piece of paper. Use a rolling pin to roll the dough into a circle thats ½ inch bigger than the outer diameter of your pie plate.
• Peel back the top layer of parchment then flip the crust into the pie plate. Peel back the second layer of parchment, then use your fingers to press the crust into the pie plate. Crimp the edges with a fork or your fingers, and youre ready to go!
• Combine all the ingredients in a large bowl and mix together with a fork or wooden spoon until dough holds together. Divide dough in half (I recommend weighing).
• Roll the crust out between two sheets of very lightly floured wax paper or parchment paper.
• Peel the top layer of parchment back. Flip the crust into a 9 inch pie plate then peel back the second layer of parchment paper. Press the crust into the pan and flute the edges, if desired. Fill with your favorite pie fixins!
• The extra crust can either be used to top off the pie, or shaped into a disk, wrapped in plastic wrap or a zip lock bag and frozen until ready to use.