Prep Time::20 mins
Additional Time::30 mins
Total Time::50 mins
Servings::16
Yield::2 (9-inch) pie crusts
Ingredients
Oops! Something went wrong. Our team is working on it.
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening, cut into small pieces and frozen for 30 minutes
½ cup ice-cold water, or as needed
Directions
Whisk flour and salt together in a large bowl. Cut in chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs.
Dotdash Meredith Food Studios
Add 1/4 cup ice-cold water; use a fork to stir the flour up from the bottom, just until it's mixed in. Press down on any chunks and continue working the dough around the bowl. Continue to add ice-cold water, in 1 tablespoon increments, mixing just until dough is moist enough to hold together when molded; you will not need more than 4 tablespoons and in fact, may need less.
Dotdash Meredith Food Studios
Gently gather dough together into a ball. Divide in half, and flatten each half into a 1-inch-thick disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes. For best results, chill for 4 hours, or up to 2 days.
Dotdash Meredith Food Studios
When ready to use, roll dough on a lightly floured surface, being careful not to overwork it.
Dotdash Meredith Food Studios
Fit dough into a pie plate. If it crumbles or tears as you work it, just pinch and press it back into shape.
Use pie crust as directed in your pie recipe.
DOTDASH MEREDITH FOOD STUDIOS
Cook’s Note
You can use 1/2 butter and 1/2 shortening if preferred. Just make sure they are cut into small pieces and frozen for 30 minutes prior to use.