Want to make your own flaky, homemade pie crust from scratch? Check out these five tips for making the perfect crust every time.
Prep Time 1hour15minutes
Total Time 1hour15minutes
Servings 2pie crusts
Author Lisa B.
¾cupbutter or shortening
Grate frozen butter with a box grater. Place grated butter in a dish in the refrigerator for a few minutes while you prep for the next steps.
Combine flour and salt in a large mixing bowl. Add grated butter and stir to combine. Mixture should resemble course meal. Add ice water, one tablespoon at a time, just until the dough holds together if squeezed in the palm of your hand.
Turn dough out onto a lightly floured surface. Divide into two equal parts. Form dough into two round disks. Wrap each disk in plastic wrap. Place dough in the refrigerator and chill for one hour.
Before rolling out, allow dough to sit at room temperature anywhere from 10-30 minutes, just until it is pliable enough to roll with a rolling pin. Lightly flour your surface and your rolling pin. Starting at the center of the disk, roll straight out and away from you, easing the pressure as you get to the edge. Return to the center and repeat to the left and the right. Rotate the dish and repeat rolling straight, then side to side, easing the pressure as you get to the edge.
Continue to roll dough until it reaches 13-inches in diameter (for a 9-in. pie plate). Once you are ready to move the dough, dust the crust and your rolling pin with additional flour. Then carefully roll your crust about the rolling pin. Lift the rolling pin up and place it directly over your prepared pie dish. Gently unroll the dough over the dish, making sure that there is a an even amount of dough hanging over the edge.
Using kitchen shears, trim the excess overhang, leaving ¾ of an inch. Gently fold the excess dough under the edge. Crimp the edges using your thumb and forefinger, or press the edges with the tines of a fork.
Freeze pie crust in the pie plate for 15 minutes before adding filling or baking.
Makes one double crust or two single crust pie crusts.