Rustic Pie Crusts
Flaky and buttery rustic pie crust recipe that is easy to make and results in two homemade pie crusts that can be used right away or frozen for future use.
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Servings2 pie crusts
Ingredients
- 2 ½ cups all purpose flour
- 2 Tbsp sugar (plus a little extra for the optional mini crust; see Note below)
- 1 tsp salt
- 4 Tbsp shortening (or ¼ cup)
- 10 Tbsp cold shredded butter
- 7 to 10 Tbsp cold water
Instructions
- In a large bowl, sift together the flour, sugar, and salt using a whisk. Set aside.
- Cut in the shortening and cold butter using a fork, a pastry knife, or your hands. Continue mixing until it resembles coarse sand.
- Add in 4 tablespoons of cold water and mix well. Continue adding an additional tablespoon of water and mixing well after each addition. Only add enough water until the dough holds together when it is squeezed.
- Divide the dough into two equal pieces. Shape each one into a flat disc that is about 6 inches wide. Wrap each one in plastic wrap. Place them in the refrigerator for an hour to chill.
- Once chilled, work with one disc at a time. Remove the plastic wrap and roll each piece of dough out on a lightly floured surface until it fits a few inches larger than the pie plate you are using. Sprinkle the top of the dough and your rolling pin lightly with flour if it sticks to your rolling pin.
- Center one of the rounded doughs over the pie plate and lay it across the top. Use your fingers to gently press it into the pan, removing any trapped air underneath.
- Trim off any excess dough. (See Note below on a fun treat to make with the excess.) For a single pie crust, leave ½" extra overhang and flute/decorate if desired. For double pie crusts, trim the bottom crust to the edge of the pan.
- Follow the filling and baking directions for your pie. If needed, blind bake the bottom crust using pie weights. If you are baking a two-crust pie, add your filling and the second rolled-out pie dough on top. Trim the top crust, leaving a ½" overhang. Tuck the top crust under the edge of the bottom crust and seal them together using a fork or your fingers.
- Cover the edges of the crust with foil or a pie crust shield if you are worried about burning. Bake the pie according to the directions.
Notes
• With the excess pie dough, roll it into a thin disc and place it on a piece of parchment paper in a small baking pan. Sprinkle the top with sugar. Bake along with your pie until the edges are lightly browned. The time will vary depending on how much excess dough you have and its thickness. Allow to cool slightly, then eat as a fun bonus snack while you wait for the pie to bake!
• You can also freeze the dough discs for up to 3 months. Place the plastic-wrapped discs in freezer-safe ziplock bags. Remove all of the air and seal. Before using, allow the dough to thaw out in your refrigerator overnight.
