For an extra flaky crust, chill your mixing bowl and utensils before beginning. If the dough becomes too warm while working, return it to the refrigerator for a few minutes. This recipe doubles beautifully and the unbaked crust can be frozen for future use. Thaw completely in the refrigerator before using.
Best Pie Crust
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING8 People
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VIEWS3.3K
Embark on a journey to pie perfection with this meticulously crafted crust recipe. Achieving a flaky, melt-in-your-mouth texture, this dough is surprisingly simple to create. A delightful canvas for your sweetest or savory creations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol7 mg
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Fiber1 g
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Protein2 g
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Saturated Fat5 g
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Sodium133 mg
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Sugar0 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Assemble your ingredients, ensuring the shortening and water are as cold as possible. (5 minutes)
02 Step
Recipe View In a large bowl, combine the chilled flour and salt. Cut in the cold shortening using a pastry blender or fork until the mixture resembles coarse crumbs. (10 minutes)
03 Step
Recipe View Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition, until the dough just comes together. Be careful not to overmix. (5 minutes)
04 Step
Recipe View Gently gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten. (30 minutes +)
05 Step
Recipe View On a lightly floured surface, roll out the dough to about an inch larger than your pie plate. (5 minutes)
06 Step
Recipe View Carefully fold the dough in half, lift it into the pie plate, and unfold. Press gently into the pan. (2 minutes)
07 Step
Recipe View Trim the edges with a knife, leaving about 1/2 inch overhang. Fold the overhang under and crimp decoratively to seal. (5 minutes)
08 Step
Recipe View Your pie crust is now ready to be filled and baked according to your desired pie recipe.
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Alexander Becker
Feb 4, 2024I had some trouble with the dough being too sticky. I added a bit more flour and it solved the problem.
Annamae Walter
Jun 10, 2023I doubled the recipe and froze half of the dough for later use. It worked perfectly!
Magdalen Metz
May 15, 2022I substituted half of the shortening with butter and it was incredible.
Oda Armstrong
Feb 8, 2022This recipe is amazing! My pie crusts have never been so flaky.
Amari Klein
Jan 27, 2022I was intimidated to make pie crust from scratch, but this recipe made it so easy!
Stanton Roberts
Oct 5, 2021The chilling time is crucial! Don't skip it.