This is my go-to recipe for pie crust. I don’t own a pastry cutter or any special rolling pins and/or delicate pie crust mats for which to roll my pie crust out on. I use my Kitchen-Aid stand mixer, and I’m quite sure that a hand mixer and/or a fork would work just fine 🙂
I promise you that this recipe for pie crust is not scary and each and everyone of you can make it!
Basic Pie Crust
Makes a 9-inch pie crust
1 ½ cups all-purpose flour
¼ teaspoon salt
6 tablespoons cold, unsalted butter, cut into cubes
3 tablespoons vegetable shortening (I use Crisco)
4 tablespoons very cold water
In a large bowl, mix together the flour and salt with a whisk or mixer.
Add the butter and vegetable shortening and turn the mixer on low to medium speed, and mix until the butter and shortening have formed pea-sized crumbs.
Add the water and mix just until combined. Shape the dough into a flat disk and wrap in plastic wrap. Either freeze for 30 minutes or refrigerate for an hour. (It’s important not to handle the dough too much or the butter will melt and prevent a flaky crust.)
Remove the dough from the fridge/freezer and the plastic wrap. Lightly dust your countertop with flour, and place your disk on top of the flourerd surface. Rub your rolling pin down with flour, and proceed to roll out your crust until it’s about 10″ across. (To avoid sticking, I flip the pie crust over once or twice and reflour my countertop and rolling pin.)
Fold the crust in half (through the equator) and then in half again (through the poles.)
Unfold the crust over a greased pie plate and gently press the crust onto the bottom and the sides. Crimp the edge using your fingers or a fork to make a decorative edge for your pie.
Fill the crust and bake according to the pie recipe’s directions.
For a pre-baked crust, preheat the oven to 375 degrees. Line your crust with a piece of parchment paper (NOT waxed paper) and fill with dried beans. Bake for 10 to 15 minutes. Cool and fill.