A simple, flaky pie crust recipe from Jill using shortening and ice water. The recipe provides quantities for a single crust, which can be doubled for a two-crust pie.
Author
Jill
Recipe
| Measurements | Ingredients (for a single crust) |
|---|---|
| 1 cup | All-Purpose Flour |
| 1/2 teaspoon | Salt |
| 1/3 cup + 1 tbsp | Shortening, cold |
| 2 to 3 tablespoons | Ice Water |
Instructions
- In a medium bowl, whisk together the flour and salt.
- Add the cold shortening. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs.
- Sprinkle the ice water over the mixture, one tablespoon at a time, tossing lightly with a fork until the dough starts to come together.
- 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.
Note
The instructions on the card are very brief; standard pie crust techniques have been added for clarity. The recipe notes to double the ingredients for a 2-crust pie.
