Description
Homemade Shortening Pie Crust is the classic pie crust you’re looking for! This delicate, flaky pie pastry is the perfect base for your homemade pies.
Ingredients
Scale
- 2 cups all-purpose flour, plus extra for rolling surface
- 1 teaspoon salt
- 3/4 cup shortening
- 1/4 cup plus 2 tablespoons cold water
Instructions
- In medium bowl, combine the 2 cups of flour with the salt.
- Use a pastry blender, fork, or two butter knives to cut the shortening into the flour mixture until it resembles small peas.
- Add 1/4 cup of cold water and stir with a fork until the pastry comes together into a soft ball. Add 1-2 additional tablespoons of cold water if necessary.
- Divide the dough in half and shape into two balls. Cover each dough ball in plastic wrap and refrigerate for 45 minutes. Note: if you are short on time, you can skip the refrigeration. Refrigerating the dough will produce a flakier finished product, but your pie crust will turn out just fine if you do not have time for the refrigeration step.
- Sprinkle flour on a clean counter. Use a floured rolling pin to roll the pie crust balls out (one at a time) on the floured surface. Roll the dough out to be a bit larger than a 9-inch pie plate.
- Fold the pie crust dough into fourths; place in a pie plate. Gently unfold the dough, pressing firmly against bottom and side. Create the decorative flute around the edges as desired.
- Fill the pie crust with your pie filling and bake according to your pie recipe instructions.
- Prep Time: 00:20
