Homemade Pie Crust

Name: Homemade Pie Crust
Total time: 30 min
Ingredients: 225 grams (1 cup) all-purpose flour; 2.5 ml (½ teaspoon) salt; 230 ml (1 cup) cold vegetable shortening; 30 ml (2 tablespoons) cold water (add 15 ml of water as needed)

Unlike with bread, pie crust and other pastries should be made in a way that minimizes the development of gluten.

30 min

Ingredients

225 grams (1 cup) all-purpose flour
2.5 ml (½ teaspoon) salt
230 ml (1 cup) cold vegetable shortening
30 ml (2 tablespoons) cold water (add 15 ml of water as needed)

Steps

Combine flour and salt in medium bowl.
Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.
Sprinkle with cold water; mix just until mixture holds together.
Shape dough into a ball; place on lightly floured surface.
Roll out dough to 3 mm (⅛ inch) thickness.
Line pie plate with pastry.
Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired (see pie crust edges below).

More recipes with flour or shortening

Adapted from “Homemade Pie Crust” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.