Ingredients for Best Ever Pie Crust
- 2½ cups all-purpose flour
- 1 cup cold vegetable shortening
- 1 teaspoon salt
- 5-8 tablespoons ice water
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How to Make Best Ever Pie Crust
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form it into a disk.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to your desired thickness (about 1/8 inch).
- Carefully transfer the dough to your pie plate.
- Trim and crimp the edges.
- Prick the bottom of the crust with a fork to prevent bubbling.
- For a blind bake (for pies with wet fillings): line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment and bake for another 5-7 minutes, or until lightly golden.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
1g
Fat
148g
Carbs
31g
