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Chrissy's Basic & Easy Pie Crust


1 ¼ Cups All-Purpose Flour
½ Teaspoon salt
½ Cup unsalted butter or butter flavored shorting
4 Tablespoons ice water


Whisk the flour and salt together in a medium sized bowl.
With a pastry cutter, cut the shortening (butter) until it crumbles into coarse crumbs.

Next drizzle 3 teaspoons of ice water over the mixture.

Continue to cut with pastry cutter to moisten mixture.

 Add water a few drops at a time until mixture dough or crust comes together, gently gather dough particles together with fingers and press into a ball.
Wrap in plastic wrap to rest.  Chill in the refrigerator for at least 30 minutes before rolling.

Flour your flat surface, and flour your rolling pin.

Start pressing from the center outward as your rolling towards the edges.

Place in a pie plate. Fill with desired filling, or for cream pies prick bottom with a fork a few times and bake at 425 degrees for roughly 12 minutes until desired golden brown shade. 


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