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<\/p>\nAn easy tutorial on how to make your own homemade pie crust! This recipe uses just a few simple ingredients and turns out perfect every single time. This post also includes several different ways that you can use this pie crust recipe!<\/i><\/p>\n
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Making your own pie crust should never be intimidating. In fact, if you have a good recipe and instructions it’s actually pretty easy. <\/p>\n
If you’ve been following me for a while you’ve probably seen this pie crust recipe at some point. But today I wanted to share this simple recipe with you again because it’s one that I use all of the time! You’ll absolutely love this recipe because it’s:<\/p>\n
Trust me when I say that you’ll never go back to buying store-bought pie crust again once you learn how to make your own!<\/p>\n
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To make this easy pie crust recipe you’ll need some all-purpose flour, salt, sugar, unsalted butter, shortening, and ice water. Each of these ingredients plays a crucial role in creating a delicious pie crust, so let’s break them down.<\/p>\n
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To start, you’ll whisk together the all-purpose flour, salt, and sugar. Then add the cold cubed butter and cold vegetable shortening and cut it into the dry ingredients with a pastry cutter. If you don’t have a pastry cutter you can also use a fork to cut the fat into the flour mixture.<\/p>\n
If you want to make this step even easier, feel free to use a food processor. If you do use a food processor, I recommend just pulsing the mixture. You want to see pea-sized pieces of fat, but a few larger pieces are fine too. <\/p>\n
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Next, you’ll slowly mix in your ice water. One tablespoon at a time is the perfect amount, so you don’t end up with too much water in your dough and a sticky mess. The recipe calls for 1\/2 cup of ice water, but you may not need the full amount. Just use enough ice water to get the dough to come together.<\/p>\n
Once you add enough water, the mixture will start to look like the picture above and when you squeeze it in your hand it will hold together. Just try not to use your hands too much when making the dough because your hands are warm and can quickly melt the fat in your dough.<\/p>\n
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Once the dough comes together, turn it out onto a lightly floured surface and gently pack it into a ball. Cut the dough in half and flatten it out into two discs. Wrap each disc of dough tightly in plastic wrap and refrigerate them for at least one hour. You may also store these in the refrigerator for up to 3 days. If it’s too hard to roll, just let it sit at room temperature for 10 to 15 minutes.<\/p>\n
Once you’re ready to roll out your dough, lightly flour your surface and rolling pin. Remove the dough from the refrigerator and place it on the lightly floured surface. Using your rolling pin, apply even pressure and gently roll it from the center out, turning the dough about a quarter turn after a few rolls. Make sure to lift your dough and flour your surface and the top of the dough as needed to prevent it from sticking.<\/p>\n
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It’s best to roll the dough out to about 12 inches in diameter. I suggest using a ruler to measure the dough and make sure it’s the right size. This is the perfect size for a 9-inch pie plate, so you have a little overhang and have enough dough to decorate the edges. I like to cut off the excess, leaving about 1 inch of overhang. Then, just fold the overhang under and decorate the edges. <\/p>\n
Yes, you can replace the shortening with the same amount of butter. Just keep in mind that this will slightly change the taste and texture of the pie crust.<\/p>\n
If using salted butter, reduce the salt in this recipe from 1 teaspoon to 3\/4 teaspoon.<\/p>\n
This will depend on if you’re needing a partially baked crust or a fully-baked crust. I have a full tutorial to show you how to blind bake a pie crust here<\/a>. <\/p>\n Yes, absolutely! You may cut the recipe in half to make just one pie crust.<\/p>\nCan I cut this recipe in half?<\/h3>\n
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<\/p>\n\nBaking Tips<\/h2>\n
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Different Ways To Use This Recipe<\/h2>\n
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Video Tutorial<\/h2>\n
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<\/div>\n<\/div>\n\n\n\nHomemade Pie Crust<\/h2>\n