Perfectly Easy Pie Crust

Perfectly Easy Pie Crust dough ball with flour dusting on dark wooden surface, ready for rolling

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

Prep Time40

Course: Pie

Cuisine: American

Servings:

Calories: 178kcal

Author: Donya Mullins

Ingredients

1 ¼ cups all-purpose flour
½ teaspoon salt
4 tablespoon cold, unsalted butter , cut into small pieces
4 tablespoon cold shortening , cut into small pieces
4-4 ½ tablespoon very cold water

Instructions

Combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.
Mix for a couple of turns to blend.
Add in the butter & shortening pieces and mix on medium-low speed.
Mix until the largest butter & shortening pieces are not much bigger than peas.
Add in 1 tablespoon of cold water at a time on low speed just until the dough comes together.
Shape the dough into a ball, flatten and wrap in plastic or ziplock bag.
Chill in refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.)
Remove from the refrigerator.
Lightly flour a work surface along with a rolling pin.
Roll out starting in the middle and working outward until you get the desired thickness of your crust.
Use pastry according to the recipe you are using for the filling.

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 ½ shortening ½ butter.

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