Lauren's Easy-Roll Pie Crust

6
Servings
10m
Prep Time
12-15m
Cook Time
22m
Ready In


"The old standard, adapted for easier rolling. Makes one 9" pie shell."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (49.6 g)
  • Calories 255.4
  • Total Fat - 18.4 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 0 mg
  • Sodium - 194.5 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.1 g
  • Protein - 2.7 g
  • Calcium - 4.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Combine flour and salt.

Step 2

Cut in shortening until you achieve the appearance of little crumbs. This can be done using a pastry cutter (easy), a fork (difficult), a food processor (haven't tried), or the dough hook of your Kitchen Aid mixer (Lauren's preferred method).

Step 3

IMPORTANT: After this point, avoid over-mixing or over-handling the dough, it makes the baked crust too hard. Work quickly so the dough is still cold when you go to roll it out.

Step 4

Sprinkle 2 tablespoons ice water over your dough, then quickly but gently stir. Your dough should start to stick together and form into a soft ball.

Step 5

If necessary, stir in another 1 tablespoon of ice water. You'll find this will be necessary if your dough isn't yet sticking together.

Step 6

Form your dough into a soft ball. Sprinkle your rolling surface and rolling pin with flour, roll out the dough, place in pie tin and crimp the edges.

Step 7

If you pie requires a pre-baked crust, bake for 8-10 minutes at 425 degrees.

Tips & Variations


  • Rolling pin

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