Flaky Pie Dough Crust

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Kitchen Tip: To make sure that your crust is super flaky, the ingredients must be very cold. Before starting, place the water, and the butter or shortening in the freezer for about 15 minutes.

Step 1. Cut the chilled butter or shortening into small 1” pieces

Step 2. In a large bowl, whisk the flour and salt together

Step 3. Scatter the butter or shortening pieces over the flour mixture

Step 4. With your hands, pinch the fat pieces into the flour. Continue until the mixture forms small, pea-sized pieces

Step 5. Sprinkle in the ice cold water 1 tablespoon at a time, mixing gently with a fork until the dough starts to come together in a rough, shaggy ball

Step 6. Transfer the dough to a lightly floured work surface, and divide into two equal portions

Step 7. With the rolling pin, gently shape into 1” thick disks

Step 8. Wrap well in cellophane or a large plastic food storage bag

Step 9. Chill in the refrigerator for at least 1 hour

Step 10. On a lightly floured surface, roll out the disk of dough to about 1/8” thick.

Kitchen Tip: Roll from the center to the edge to ensure an even thickness

Step 11. To transfer to the pie pan, roll the dough disk onto the rolling pin, and unroll onto the pan

Step 12. Gently press the dough into place and using the kitchen shears, trim the edges of the crust

Step 13. Style the edge! Flute, scallop, fork, braid...it's up to you!

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If not using the crust right away...

Wrap well and chill in refrigerator until ready to use, or freeze for up to 2 weeks

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Ready To Bake!

Step 1. Preheat oven to 375 degrees F

Step 2. Gently pierce the bottom of the dough with a fork

Step 3. Line the pan with parchment paper, and fill with either ceramic pie weights or dry beans

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Depending on the pie filling, your recipe will need either a partially baked crust, or a fully baked one.

For a partially baked crust...

* Bake until the crust looks dry and pale, about 10-15 minutes

* Remove the weights and paper, and bake for about 5 minutes longer

For a fully baked crust...

* Bake until the crust looks light brown, about 20-25 minutes

* Remove the weights and paper, and bake for about 5 minutes longer

Last Step! Cool the shell on a wire rack. If not using right away, wrap well and refrigerate for up to one week or freeze for up to two weeks