Easy Homemade Pie Crust

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour is usually cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be less expensive.

cold water

Combine 1 and 1/2 cups white all-purpose flour and 1/4 teaspoon salt in a mixing bowl.

Slice 4 tablespoons of cold butter and add to the bowl.

Add 1/4 cup of shortening to the bowl.

Use a pastry cutter to mix the butter and shortening until well combined, scraping down the sides as needed.

Add ice cold water 2 tablespoons at a time, mixing with a fork until the dough comes together, totaling 5 tablespoons of water.

Shape the dough into a ball without kneading it, then wrap it in plastic wrap and flatten it into a disk.

Refrigerate the dough for at least 1 hour before using.

Sprinkle flour on the counter and roll out the dough to fit your pie plate, ensuring it's about 1/2 to 1 inch larger than the plate.

Transfer the rolled dough to the pie plate, adjusting it to fit evenly and pressing it into the edges without leaving air pockets.

Fold the excess dough over the edge of the pie plate, ensuring it reaches the top as it will shrink during baking.

Use a fork to create a decorative edge and poke holes in the bottom of the dough to prevent bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens