Ingredients
Units
Scale
- 2 and 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 cup cold shortening (or 2 sticks butter)*
- 1/4 to 1/2 cup ice water**
Instructions
- In a large bowl, mix together the flour and salt.
- Mix in half of the fat (shortening first if you’re using a combination) with a fork or pastry cutter.
- Cut or pinch the remaining fat into small pieces, then toss in the flour mixture to coat. Leave pea-sized pieces for a flaky crust.
- Add your liquid, one tablespoon at a time, and toss with a fork to moisten the dough. You have enough liquid when you can squeeze some together with your hands and have it stick together.
- Turn dough out onto a clean surface that has been lightly floured. Divide the dough in half.
- Pat dough into flat disks, about an inch thick, then wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface until it’s a circle a few inches bigger than your pie tin. For a standard 9″ pie, roll out a circle that is 12-inches across. Roll from the center out, using as few movements as possible to not overwork the dough.
- Transfer the dough to your pie tin, trimming off any excess dough.
- Follow your pie recipe and bake to complete!
Notes
*You can also use half butter and half shortening. 2 sticks of butter is 1 cup.
**Try using vodka for half of your liquid.