The best Homemade Pie Crust Dough that's flaky, flavorful, and easy to make. This old fashioned recipe is made with butter flavored shortening and only has 3 ingredients. Perfect for sweet dessert pies and savory chicken pot pies. Yum!
Using a pastry cutter or a fork, cut cold shortening into the flour mixture until course chunks form and all the flour has been absorbed. Don't over mix.
Using a spatula or a wooden spoon, mix in cold water, 1 tablespoon at a time, just until dough comes together. Pinch off a piece and press it together in your hands. If the dough sticks together, it's ready. If it crumbles and falls apart, you need to add a little more water.
Turn dough out onto a lightly floured surface. Shape into a ball and then flatten into a 1-inch thick round disk. Wrap in plastic wrap and refrigerate for 1 hour before using.
From here, follow the recipe instructions for the pie you are making.
This recipe makes one pie crust that fits a 9-inch pie dish. If your recipe calls for a top and bottom pie crust, be sure to double this recipe and divide the dough into 2 separate pie disks before refrigerating.
This pie crust can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.If freezing, make sure you put the wrapped dough disk into a freezer bag before placing into the freezer. Allow to thaw in the refrigerator overnight when ready to use.
How to Blind Bake (Pre-bake) Pie Crust:
If you are making a no-bake pie filling or your recipe instructs you to blind bake the pie crust before filling, follow these steps:
Preheat your oven to 375°F.
Prick the bottom of the pie crust several times with a fork.
Take a large piece of parchment paper and wad it up in your hands several times until it's soft and pliable. Line the inside of the pie crust with the parchment paper. Fill ⅔ full with pie weights (2 sets), dried beans, or uncooked rice.
Bake at 375°F for 15 minutes, until edges are lightly browned. Remove from the oven, remove pie weights and parchment paper, and place back in the oven for 5 more minutes until the bottom has mostly dried.