There is absolutely nothing like homemade pie crust!  Rich buttery taste with layers of flaky goodness can make a grown man go week in the knees.  I don’t care whether the crust is used in a sweet or savory pie, it’s all good.  This pie crust is so easy, it kinda makes me laugh because the hard part is just remembering to make sure your “fats” are really, really cold.  Make this pastry dough ahead of time, keep it in your fridge for up to 4-5 days or in the freezer for a couple of months.  Then, just thaw (in the fridge) when you need it and bring something great to the table.

Print
Perfectly Easy Pie Crust
Prep Time
40 mins
 

Every pie needs a great crust, and this one is surprisingly easy.

Course: Pie
Cuisine: American
Servings: 8
Author: Donya | asouthernsoul.com
Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 4 tbsp cold, unsalted butter , cut into small pieces
  • 4 tbsp cold shortening , cut into small pieces
  • 4-4 1/2 tbsp very cold water
Instructions
  1. Combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.
  2. Mix for a couple of turns to blend.
  3. Add in the butter & shortening pieces and mix on medium-low speed.
  4. Mix until the largest butter & shortening pieces are not much bigger than peas.
  5. Add in 1 tablespoon of cold water at a time on low speed just until the dough comes together.
  6. Shape the dough into a ball, flatten and wrap in plastic or ziplock bag.
  7. Chill in refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.)
  8. Remove from the refrigerator.
  9. Lightly flour a work surface along with a rolling pin.
  10. Roll out starting in the middle and working outward until you get the desired thickness of your crust.
  11. Use pastry according to the recipe you are using for the filling.
Recipe Notes

This dough is also great for fried/hand pies

 

**Note ~ you can omit the shortening and use all butter if you prefer. The best thing about this recipe is you can experiment with the combination of fat that you use. Either, all butter or a mixture of 1/2 shortening 1/2 butter.