I’ve received lots and lots and lots of requests for a pie crust that’s simpler than the one that’s currently on the site. This is an excellent standard pie crust that comes together quickly. Of course it still needs lots of resting, both after it’s made and whenever it’s shaped, to ensure it doesn’t shrink up during baking. This recipe makes enough for a double crust pie. If you’re making an open-topped pie, that’s fine. Just freeze the remainder for next time! Talk about pie the easy way.
13 ounces (2 1/2 cups) all-purpose flour
3/4 teaspoon kosher salt
3 ounces (6 tablespoons) cold butter
5.5 ounces (11 tablespoons) cold vegetable shortening or lard
4-5 tablespoons ice water
Cut the butter into small pieces and refrigerate them for at least half an hour, or freeze for 10-15 minutes. Spoon the shortening or lard onto a plate, freeze it 10 minutes, then cut it up and keep it refrigerated or frozen until you’re ready to use it. Whisk together the flour and salt. Add the butter pieces and cut them in with a pastry blender or with your fingers until the pieces are tiny. Do the same with the shortening/lard until the mixture looks like coarse meal.
Add the water and with a spoon or spatula work it in. If a dough doesn’t come together add another teaspoon or two until you can easily gather it all into a ball. Knead it lightly…i.e. fold it over two or three times, tops. Then divide the dough into two pieces, flatten them into disks and wrap them in plastic. Store the disks in the refrigerator for an absolute minimum of an hour. Two or three is better.
The dough will keep in the fridge for up to five days, up to a month, well wrapped, in the freezer. If you make a fair number of pies, double or even triple this dough, portion it, wrap it and freeze it. Thaw it overnight before using.