Pie Crust 101
Five simple ingredients are all you need to make a tender and flaky pie crust. It’s as easy as 1-2-3 with the help of a food processor. The butter and shortening remain in pea-sized pieces, helping to create the desired layers in the pastry. Once the ingredients have been mixed, forming the dough into a round disk makes it easier to maintain a round shape as the dough is rolled out. The buttery homemade shell is perfect for a variety of fillings.
Dough for Single-Crust Pie
1 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold all-vegetable shortening
2-1/2-3 tablespoons ice water
Dough for Double-Crust Pie
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter (1 stick), cut into pieces
1/4 cup cold all-vegetable shortening, cut into 3 pieces
5-7 tablespoons ice water
1. Mix/Shape – Pulse flour and salt in a food processor fitted with a knife blade a few times to combine ingredients. Scatter butter and shortening over the dry ingredients and pulse until butter and shortening are cut into the flour. The mixture should look like pea-sized crumbs.
Gradually sprinkle in ice water, 1 tablespoon at a time, pulsing food processor after each addition. The dough is ready when it is just moist enough to hold together when pinched between your fingertips.
Turn dough onto work surface. For single crust, shape dough into 1 disk. For double crust, shape dough into 2 disks, 1 slightly larger than the other. Wrap each disk in plastic wrap and refrigerate at least 30 minutes or up to 1 day before rolling.
2. Roll Out Dough – Let dough stand at room temperature to soften slightly if too cold to roll. Flour work surface, rolling pin and the top of the dough to prevent sticking. Roll 1 disk, larger disk first for double crust, in firm, consistent strokes from center outward into a round, occasionally turning dough a quarter turn to ensure it is not sticking and sprinkling with flour as needed. Dough should be about 1/8-inch-thick and 2 to 3 inches wider than pie plate.
3. Form Bottom Crust – Roll dough loosely around rolling pin, then ease crust into pie plate. With fingertips, press crust firmly onto bottom and sides of plate. With scissors or paring knife, trim the edge of the dough, leaving a 1-inch overhang. If desired, reserve trimmings for decorating pie.
For single crust, fold dough under itself so it rests on the lip of the plate. For a decorative fluted edge, use the index finger of 1 hand to press the dough between the thumb and forefinger of opposite hand; repeat around the edge of the dough. Loosely cover with plastic wrap, and refrigerate at least 30 minutes before filling and baking.
4. Form Top Crust – For double crust, once pie is filled, roll out second disk of dough. Arrange top crust over the filling. Trim to leave a 3/4-inch overhang. Fold excess top crust under the bottom crust and flute to form a seal. Cut vents with sharp paring knife in top of crust to allow steam to escape.