Easy Flaky Pie Crust (Single 9‑inch Shell)

Ingredients

• 1 1/3 cup All‑purpose flour (sifted for best texture)
• 1/2 teaspoon Salt (fine table salt)
• 1/3 cup Vegetable shortening (cold, solid; can substitute butter for richer flavor)
• 5 tablespoons Ice‑cold water (keep water in the freezer for a few minutes before using)

Instructions

1. Combine dry ingredients

   Measure 1 1/3 cup all‑purpose flour and 1/2 tsp salt into a large mixing bowl. Stir quickly to distribute the salt evenly.

   Time: PT2M

2. Cut in shortening

   Add 1/3 cup cold vegetable shortening to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the shortening into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT3M

3. Add ice water and form dough

   Drizzle 5 Tbsp ice‑cold water over the mixture. Gently stir with a fork until the dough just comes together. If the dough feels dry, add water a teaspoon at a time; if too wet, sprinkle a little extra flour.

   Time: PT3M

4. Shape into a ball

   Gather the dough into a loose ball, handling it as little as possible. Press it lightly together; it should be just cohesive enough to hold its shape.

   Time: PT2M

5. Roll out the crust

   Lightly flour a clean work surface. Place the dough ball on the surface, flatten slightly, and roll gently with a rolling pin, turning a quarter turn every few rolls. If cracks appear, pinch them together lightly. Roll until the dough is about 2 mm thick and large enough to drape over a 9‑inch pie plate.

   Time: PT5M

6. Transfer to pie plate

   Fold the rolled dough gently around the rolling pin, then unroll it over the pie plate, allowing it to drape naturally into the edges without stretching. Gently press the dough into the bottom and sides.

   Time: PT2M

7. Trim and crimp edges

   Trim excess dough leaving about 1‑inch overhang. Fold the overhang under and crimp or flute the edges as desired. This creates a neat border and helps seal the crust.

   Time: PT2M

8. Chill before filling

   Cover the crust with plastic wrap and refrigerate while you prepare the pie filling. This firms the butter/shortening and prevents shrinkage during baking.

   Time: PT5M

Nutrition Facts

Calories

1225

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g