Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 5 tablespoons ice-cold water (or as needed)
  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 7 tablespoons ice-cold water (or as needed)

Instruction

  • Mix flour and salt together. Add shortening. *It is very important not to skimp on the shortening or else the crust will be harder to roll out. I use a handheld dough blender to mix the flour and shortening together so that it is in very tiny pieces
  • Sprinkle 1 tablespoon of ice water (make sure it is ice-cold and not warm) onto the flour mixture and gently toss with a fork. Repeat until all the flour mixture is moistened. (It usually takes me 7-8 tablespoons of ice water for a double crust.)
  • Sprinkle some flour on the counter; put a small amount of flour on top of the dough and also on the rolling pin.
  • Use your hands to form the dough into a ball. If you are making a double pie crust, set aside 1/3 of the dough for the top crust.
  • Roll out the dough starting, from the center and working your way out to the edges. Once it is about half the size you want it, fold the dough over slightly to flip the dough to the other side, and then continue to roll from the center outward until it is large enough to fit into the pie plate. *I flip it so that it isn't stuck to the counter when you are trying to pick it up and place it into the pan.
  • To pick up the dough and place it into the pie plate, fold it over a few times (like a burrito) and then unfold it once the dough is centered over the plate. Press dough slightly in the corners of the plate. Cut off extra dough from the edges with a knife.
  • For aesthetics and texture, I press my two thumbs together around the edges to make little ridges.