Make a Pie Crust

• Step 1 Gather pie crust ingredients and equipment

  Pie crust equipment
  Large mixing bowl
  Measuring spoons and cups
  Pastry cutter or two dinner knives
  Pie pan
  Rolling pin
  Spatula
  Table fork

  Pie crust ingredients
  2-1/4 cups unbleached all-purpose flour
  1/2 teaspoon salt
  3/4 cup shortening
  5 tablespoons ice water

• Step 2 Mix dry pie crust ingredients

  In a large mixing bowl, mix the flour and salt. Cut the shortening into the flour mixture with a pastry cutter until the flour forms balls the size of small peas. Or, instead of using a pastry cutter, you can slice through the flour and butter in a crisscross pattern with two table knives, or use your freshly washed fingers to rub the butter into the flour.

• Step 3 Add water

  Working one tablespoon at a time, add ice water to the flour mixture, mixing it in with a table fork. Add up to 5 tablespoons, or until the pie crust dough comes together and pulls away from the sides of the mixing bowl.

  Divide the pie crust dough into to equal halves and shape into small balls. If you're not making the pie crust right away, you can wrap the dough in plastic wrap and refrigerate the dough for a day, but bring it to room temperature before proceeding.

• Step 4 Roll out the pie crust dough

  Working with one ball of dough at a time on a lightly floured surface, use a rolling pin to shape your pie crust. Work from the middle of the dough ball, gently pressing down and out, rotating the pie crust as you go. Aim for making the crust round, flat and of even thickness. Make it large enough to overhang the sides of the pie pan.

• Step 5 Plate the pie crust dough and flute the edge

  

  Use a spatula to fold the pie crust in half and then lift the pie crust into your pie pan. Fold any overhang back onto itself, into the pie pan.

  To create a fluted edge, pinch the outside of the pie crust's edge with one hand while poking the inside of the pinch from the other side with the other hand. Repeat evenly around the entire pie crust.

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