Jill’s Perfect Pie Crust
📜 Collection: JC | ✍️ Attribution: Jill | 📂 Category: Desserts A simple, flaky pie crust recipe from Jill using shortening and ice water for a tender texture. This versatile recipe provides quantities for a single 9-inch crust, which can be easily doubled for a two-crust pie.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 0 mins | 30 mins | One single 9-inch crust |
🔪 Key Equipment
- Medium mixing bowl
- Wire whisk
- Pastry blender
- Fork
- Plastic wrap
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | All-Purpose Flour | None |
| 1/2 teaspoon | Salt | None |
| 1/3 cup + 1 tbsp | Shortening | cold |
| 2 to 3 tablespoons | Water | ice cold |
Instructions
Step 1: Mix Dry Ingredients
- In a medium bowl, whisk together the 1 cup all-purpose flour and 1/2 teaspoon salt until well combined.
Step 2: Cut in Shortening
- Add the cold 1/3 cup + 1 tbsp shortening. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Step 3: Add Water and Form Dough
- Sprinkle the 2 to 3 tablespoons ice water over the mixture, one tablespoon at a time, tossing lightly with a fork after each addition until the dough starts to come together.
Step 4: Shape and Chill
- Gently gather the dough into a ball, handling it as little as possible. Wrap the dough in plastic and chill for at least 30 minutes before rolling out on a lightly floured surface until smooth and pliable.
💡 Make-Ahead & Storage: The wrapped dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months before rolling out.
Original Recipe Scan
