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Pie Crust - Easy as Pie, pie curst in the pie pan with the edges fluted and the rolling pin in the background.

Easy as Pie ~ Pie Crust

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  • Total Time: 15 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 2 cups Flour
  • 1/2 teaspoon Salt
  • 3/4 cup Butter or Shortening
  • 7 to 8 tablespoons of Ice Cold Water (update: it is very hot today and my pie crust today used 12 tablespoons, start with 7 to 8 and add untill the dough comes together.)

Instructions

  1. When making a homemade pie dough from scratch, make sure that the unsalted butter is ice-cold butter. If I am baking in the summer, I put the butter in the freezer for 10 minutes to ensure it does not soften on the counter. 
  2. To cut the butter into the flour I use a pastry cutter. I use the same pastry cutter that my mom used and I learned to make pies with it. 
  3. Start by filling a measuring cup with ice and enough water for at least 6 tablespoons of cold water. Add ice to the water to make ice water. The water needs to be very cold. 
  4. Add the salt to the flour and cut in the butter, until the mixture is small and crumbly.
  5. Cut the butter into small squares so you have cold chunks of butter.
  6. In a large bowl mix add the all-purpose flour and using the pastry cutter start cutting in the butter until the flour mixture is crumbly like coarse cornmeal.
  7. The next step is to add the ice water one tablespoon at a time until the flour mixture starts to form a ball of dough. 
  8. This dough will make a double-crust pie. Divide the dough in half. 
  9. On a clean lightly floured surface, countertop, or cutting board flour your rolling pin and start rolling out each half of the ball of dough to fit the size of your pie pan. 
  10. Layer the bottom crust in your pie dish and add your pie filling. Gently top the pie with the second pie crust. On the top of the dough vent with fork pokes or slits with a sharp knife. 

Find it online: https://www.craftingafamily.com/pie-crust-easy-pie/

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