How to Make Pie Crust
This flaky pie crust recipe can be made in just a few simple steps. One recipe is enough to make one double-crust pie or two open-faced pies.
Step 1: Combine dry ingredients
In a large bowl, stir together the flour and salt. This helps break up any clumps of flour and better incorporates the salt throughout the dough.
Step 2: Cut in the fat
Using a pastry blender or fork, cut the butter and shortening into the flour until your dough resembles cornmeal. Remember, your butter and shortening should be cold, like straight out of the fridge.
If your kitchen is particularly warm, you can pop the butter in the freezer for about 10 minutes to make sure it stays cold throughout the whole process.
Step 3: Add the water
If your dough looks like cornmeal with little pea-sized bits of butter and shortening, you’re ready to move on to the next step – adding the water. The water brings everything together – and a little goes a long way. Make sure your water is ice cold before adding it to the dough.
Start off by adding 8 tablespoons of ice cold water to your dough. Stir until the mixture holds together in large clumps. If your dough still looks dry, add more water, one tablespoon at a time, until it holds its shape.
To make sure you have enough water in your dough, squeeze a little bit of the dough in your hand. If it holds together, your dough is done. If it crumbles apart, add more water.
Step 4: Chill the dough
Divide your dough into two discs. Wrap each disc with plastic wrap and place in the refrigerator to chill, at least 1 hour.