Go Back
–+ servings
picture of a pie crust in a pie dish on a lightly floured gray countertop

The Best Pie Crust Recipe

Sheila
As easy as 1,2,3, tender, buttery, and flaky pie crust. Follow these directions and you will have no problem making the best pie crust ever!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 27 minutes
Course baked goods, Dessert, pie
Cuisine American
Servings 2 crusts
Calories 1377 kcal

Equipment

  • rolling pin
  • pastry cutter
  • pie plate

Ingredients
  

  • 2 cups all purpose flour
  • 2 tsp sugar
  • 1 tsp salt
  • 1 cup vegetable shortening or butter or a combination of both
  • 1/2 cup ice cold water
  • 1 tsp white vinegar

Instructions
 

  • Fill a cup with water and ice. Set aside.
  • In a large bowl add flour, sugar, and salt. Toss these together.
  • Measure out vegetable shortening, I only use Crisco. Add shortening to the bowl with a pastry cutter cut the shortening into the flour mixture until it resembles oatmeal.
  • Take glass of ice water and measure out 1/2 cup of the ice cold water then add 1/2-1 teaspoon white vinegar or lemon juice to the ice water.
  • Drizzle half of the ice water into the flour/shortening mixture and with a fork start to bring the dough together. Add a little bit of the water at a time until the dough comes together. You can use your fingers to bring it together.
  • Lay a piece of plastic wrap out on your countertop, dump pie dough on to plastic wrap. Pull plastic wrap around the dough to form a disc. (this can be done with a clean tea towel as well if you don't use plastic wrap) Now place this disc wrapped in plastic into your refrigerator for a minimum of one hour and up to three days before rolling out.
  • Rolling out: remove dough from counter and split in half. Generously sprinkle the countertop with flour, place dough in the middle. Take your rolling pin and pound the disc a few times to flatten, turn repeat. Start rolling out the dough. Start in the middle and roll out. If dough starts to get sticky sprinkle with more flour, make sure it's not sticking to the counter, lift and reflour under the crust. Continue to roll out from the middle in all directions until your dough is a 12 inch roundish circle. Now lay your rolling pin at one end and gently roll the dough around it, lift off the counter and roll over your pie plate. Voila!

Notes

Pie dough can be refrigerated for up to four days or place plastic wrapped dough into freezer bags and freeze for up to 3 months. Remove from freezer and allow to partially thaw before rolling out. 

Nutrition

Calories: 1377kcalCarbohydrates: 99gProtein: 13gFat: 104gSaturated Fat: 26gPolyunsaturated Fat: 29gMonounsaturated Fat: 42gTrans Fat: 13gSodium: 1169mgPotassium: 134mgFiber: 3gSugar: 4gCalcium: 21mgIron: 6mg
Keyword how to, pie, pie crust, tutorial
Tried this recipe?Mention @eat2gather or tag #eat2gather!