Prep 10 mins
Cook 7 mins
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!
- Combine chilled flour and salt.
- Cut 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).
- IMPORTANT: 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.
- Sprinkle 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.
- If necessary, stir in another 1 Tbsp iced water. You'll find this will be necessary if your dough isn't yet sticking together.
- Form 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.
- If your pie requires a PRE-BAKED crust: bake for 7 minutes at 425 degrees.