How to Make 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

Start with 2 ½ cups of all-purpose flour in a large mixing bowl.

Add 1 tsp of kosher salt and whisk until combined.

Add 10 tablespoons of very cold unsalted butter cut into small pieces.

Add ¼ cup of chilled vegetable shortening or leaf lard.

Use a pastry blender or fork to cut the fat into the flour until it resembles coarse meal.

Add ice cold water 1 tablespoon at a time, gently nudging the flour and fat into the water.

Once large clumps of dough form, gather a chunk and squeeze it; if it crumbles, add more water.

Divide the dough into two pieces, wrap in plastic wrap, and refrigerate for at least 1 hour.

Allow the dough to return to almost room temperature before rolling out.

Lightly flour a clean work surface, the top of the dough, and your rolling pin.

Press down on the dough to flatten it, then rotate and repeat.

Roll out the dough starting from the center, applying light pressure and rolling to the edges, rotating as you go.

Continue rolling until the dough is several inches wider than your pie plate.

Transfer the dough to the pie plate by draping it over a rolling pin.

Trim the edge of the dough about ½ inch wider than the pie plate.

For a single crust, fold the edge under to create a lip.

Crimp the edge using your fingers or various tools like a fork or spoon.

For a double crust, drape another piece of rolled out dough over the filling and trim as before.

Tuck both edges under and crimp as desired, making sure to vent the top crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens