The old standard, tweaked for easier rolling. Works best with chilled flour; I use refrigerated (regular) Pillsbury flour. My favorite rolling surface (since my kitchen doesn't have a dough board) is simply a large old-fashioned thin cotton "tea towel", held down on its corners by 4 large heavy cans. After rolling you can easily fold and lift the pie crust using the tea towel, and then easy cleanup!
My Private Note
Units: US | Metric
- 1Combine chilled flour and salt.
- 2Cut in shortening until you you achieve the appearance of little crumbs. This can be done using a pastry cutter (surprisingly fast and easy), a fork (much more difficult), a food processor (I haven't tried) or the dough hook of your Kitchen Aid mixer (my preferred method).
- 3IMPORTANT: After this point avoid over-mixing or over-handling the dough (makes the baked crust too hard), and work quickly so that the dough is still cold when you go to roll it out.
- 4Sprinkle 2 Tbsp iced water over your dough, then quickly but gently stir inches Your dough should start to stick together and form into a soft ball.
- 5If necessary, stir in another 1 Tbsp iced water. You'll find this will be necessary if your dough isn't yet sticking together.
- 6Form your dough into a soft ball. Sprinkle your rolling surface and your rolling pin with flour, roll out the dough, place in pie tin and crimp the edges.
- 7If your pie requires a PRE-BAKED crust: bake for 7 minutes at 425 degrees.
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Nutritional Facts for Lauren's Easy-Roll Pie Crust
Serving Size: 1 (48 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 245.8
- Calories from Fat 156
- Total Fat 17.3 g
- Saturated Fat 4.3 g
- Cholesterol 0.0 mg
- Sodium 194.4 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 0.7 g
- Sugars 0.0 g
- Protein 2.6 g