Homemade Pie Crust Plus 5 Variations
My Homemade Pie Crust contains both butter and shortening to make it tender and flaky. Get my 5 secrets for making the perfect pie crust!
- Prep time
- 20 min
- Cook time
- 28 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ Cups All-Purpose Flour
- 1 Teaspoon Salt
- 1 Tablespoon Powdered Sugar (or White Granulated Sugar)
- ½ Cup Shortening (Cold)
- ½ Cup Butter (Cold, (1 Stick))
- 6 Tablespoons Ice Water or Very Cold Water
Instructions
- 1
In a medium-sized bowl sift together the flour, salt, and powdered sugar.
- 2
Slice the cold butter and shortening into ¼" pieces and add them to the dry ingredients.
- 3
Using a pastry cutter, two knives, or a fork, work the shortening and butter into the dry ingredients. The mixture should look like very small peas with coarse sand.
- 4
Sprinkle half of the cold water over the pie crust dough. Use a silicon spatula to fold the dough just until it barely comes together. Sprinkle the remaining water and continue to fold the dough just until it comes together.
- 5
Gather the pie crust dough into a ball, divide the ball into two halves and flatten each half into a disk.
- 6
Wrap each disk in cling wrap and refrigerate them for at least 20 minutes before rolling and shaping.