Pie Crust Recipe With Shortening
Discover the best pie crust recipe with shortening for a flaky and flavorful pie shell every time.
Ingredients
- 2 ½ cups All-purpose flour
- 1 cup Shortening
- 1 tsp Salt
- 6–8 tbsp Ice-cold water
Instructions
- Mixing the Dough:Mix the Dry Ingredients: In a large bowl, whisk the flour and salt together until well combined.Cut in the Shortening: Add the shortening in small chunks. Using a pastry cutter, blend it into the flour mixture until the texture resembles coarse crumbs. The smaller the chunks, the finer the texture of the crust.Add Water Gradually: Sprinkle in ice-cold water, one tablespoon at a time. Mix gently with a fork or your hands until the dough just holds together. Avoid overmixing to maintain a tender crust.
- Forming the Dough:Divide and Shape: Split the dough into two equal portions and shape each into a flat disk.Chill: Wrap the disks tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the fat, making the dough easier to handle and preventing shrinkage during baking.
- Rolling Out the Dough:On a floured surface, roll out one disk into a 12-inch circle, about ⅛ inch thick.Transfer the dough to your pie pan by gently folding it in half and lifting it into place.Press the dough gently into the pan, trimming any overhang. For double-crust pies, repeat with the second disk.