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–+ servings
Unbaked pie crust rolled out into a pie dish using the technique to roll pie crust in a perfect circle

Yummiest Pie Crust

Course: Dessert
Keyword: pie crust
Prep Time: 10 minutes
Cook Time: 30 minutes
resting time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 2 pie crusts
An easy-to-work-with pie crust that's perfectly buttery.
Print Recipe

Equipment

  • waxed paper
  • Rolling Pin
  • pie plate

Ingredients

  • 2 cups all-purpose flour (260 grams by weight)
  • 1 teaspoon salt
  • ¾ cup butter-flavored shortening (144 grams by weight)
  • ½ cup cold water (or less as needed)

Instructions

  • Combine flour and salt. Cut in shortening until it resembles coarse crumbs. Stir in just enough water until mixture forms a ball. If your pie filling is runny (like a fruit pie), make a slightly wetter dough.
  • Divide dough in half and shape into discs. Wrap in plastic and refrigerate 4 hours or overnight (at least 30 minutes).
  • On a well-floured piece of waxed paper, roll dough into a circle by starting in the middle and rolling to within 1" of the edge in the pattern shown in this picture.
    Pattern to roll a perfect circle from pie crust
  • Brush excess flour off of edges. Carefully flip waxed paper over pie plate, center it and peel off the waxed paper. Gently arrange pie crust into the plate.
  • Rest pie crusts in the fridge for 30 minutes before filling and baking.
  • Add filling to bottom pie crust. Lightly dampen edges of bottom crust. Flip wax-paper lined top crust onto bottom crust. Center it. Carefully peel off waxed paper. Pinch edges to seal.
  • Cut pie crust to 1" past edge of pie plate. Lightly dampen underside of overhanging pie crust. Fold edges underneath. Pinch to seal.
  • Crimp edges in decorative fashion, if desired.
  • Bake according to recipe directions.

Notes

  • Plain shortening can be substituted for butter-flavored shortening, but the flavor will be more bland.
  • For tips on how to roll dough into a perfect circle, see body of post above or click link.
  • Resting periods are vital for an easy to work with dough that doesn't shrink when you bake it!