How to Make Pie Crust from Scratch

Pie Crust

The difference in taste between pie crust made from scratch and store-bought shells is vast. Home-made crust is flaky and possesses a flavor that enhances both fruits and meats. The following recipe will make enough dough for one pie with a top or two shells.

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup shortening, chilled (butter may be substituted)
6 tablespoons cold water

Mix the flour and salt with a fork in a medium-size bowl. With a pastry blender or fork, cut in the cold shortening with firm strokes until the mixture looks like coarse crumbs. One tablespoon at a time, drip the cold water over the flour while lightly tossing with a fork to moisten. Split the dough in half and form the dough particles into two balls. Wrap each in plastic wrap. Chill for about 30 minutes before rolling out the dough.

To roll out dough sprinkle surface with a layer of flour. Lay dough ball on top and press down to form a thick circle. Sprinkle the top of the dough with flour and flip the circle. With a rolling pin, lightly, yet firmly roll the dough from the middle in multiple directions, flattening the ball further, but retaining the circular shape. Sprinkle the dough with flour and again flip it. Now it should be flat and dusted enough to roll out to desired extent (1/8 - 1/16 of an inch thick). Transfer to pie tin by rolling it over the pin and then gently laying it in the pan. It can now be filled or baked.


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