A perfectly light and flaky pie crust recipe from scratch that is easy to handle. If you need a double crusted pie, just make a double recipe! If you don’t have a food processor, this recipe works well using a pastry cutter as well.
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup shortening, chilled – (stick it in the freezer for 20 minutes)
- 6 Tb unsalted butter, cold and cut into pieces
- 3 Tb ice water
- Process flour, salt and sugar in food processor.
- Add shortening and pulse until the mixture has the texture of coarse sand, about 10 seconds.
- Scatter the butter pieces over the top and cut into the mixture until butter pieces are no bigger than small peas, about ten 1-second pulses.
- Sprinkle 3 tablespoons of ice water over the mixture and pulse until small dough balls just begin to form, about 10 – 1 second pulses.
- Turn out onto two pieces of plastic wrap forming an X on the counter. Wrap ball in plastic wrap and flatten into a disk shape. Refrigerate at least 1 hour or up to 2 days before rolling.
- Roll out onto a lightly floured surface, turning often to keep it from sticking to the counter. Roll it about 1 1/2 inches wider than your pie plate.
- Transfer to your pie plate by rolling it onto your rolling pin
- Cut off any excess and turn under the edges. Then place in the freezer for 20 minutes before using in your recipe.
If you need a pre-baked shell, after it comes out of the freezer, line the inside with two pieces of aluminum foil lightly greased with nonstick spray, greased side on the dough. Add beans or pie weights to the foil and bake for 25 minutes. Carefully remove the foil, then bake for another 5-6 minutes for a partially baked crust, or 12 minutes for a fully baked crust.
- Serving Size: 1/8
- Calories: 209
- Sugar: 2 g
- Sodium: 147 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 23 mg
Keywords: homemade pie crust recipe