This easy pie crust recipe is great for beginners and turns out perfect every time! Flaky, crisp crust on the outside and soft in the center. Tastes amazing with just about any pie filling!
Prep Time: 20minutes
Total Time: 20minutes
Servings: 2pie crusts
2 ¾cups (350 grams)all-purpose flour
½teaspoonfine sea salt
1-2Tablespoonsgranulated sugar, optional
½cupunsalted butter, chilled and cubed
⅔cupvegetable shortening, chilled
In a large bowl, combine the flour, salt, and sugar. Cut the butter and shortening in with a pastry cutter until it forms coarse crumbs, or pea-sized pieces with a few larger bits of fat are formed, being careful not to overmix. You'll want to work fast so the butter doesn't have time to warm up.
In a cup, add water and ice cubes. Stir and let sit a few minutes. Measure 1/2 cup of ice cold water to use. Add the vinegar and 1 Tablespoon water and stir in with a wooden spoon. Continue to add 1 Tablespoon water at a time (up to 1/2 cup) until a dough is formed and isn't overly sticky. If it feels too crumbly, dip your fingers in the ice water and bring dough together with your hands. If it feels too sticky, sprinkle a little more flour and bring dough together with your hands.
Cut the dough in half and wrap it in plastic wrap. I like to press it into a disk so it's easier to roll out. Place in the refrigerator for at least 1 hour or up to 3 days.
Once dough is chilled, roll out the dough on a lightly floured surface to about 1/8- to 1/4-inch thick.
Folding the dough in half, and then folding in half again, carefully transfer to a pie pan. Unfold. Make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork. Proceed with cooking the pie crust per your recipe instructions.
Freezer instructions: Place the dough disks wrapped in plastic in a zip-top bag or freezer container up to 3 months. Place in the refrigerator overnight to thaw before using.Blind or par-baking pie crust:If you'd like to bake this crust without a filling, cover with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes. Remove paper and beans and bake an additional 15 minutes, or until crust is golden and cooked through.