Classic Pie Crust for Two 10-Inch Pies
This classic pie crust recipe yields two perfectly flaky, tender crusts, ideal for 9-inch pies. Perfect for sweet or savory fillings, it's a timeless favorite for home bakers.
Equipment
- 1 Mixing bowl
- 1 Pastry cutter or fork
- 1 Rolling Pin
- 1 Measuring cups and spoons
- 1 Plastic wrap
- 2 Pie tins
Ingredients
- 3 cups 360g all-purpose flour
- 1 ¼ cups 285g cold unsalted butter, cubed (or substitute with 1 cup (230g) lard for a more tender crust)
- ¾ tsp salt
- 7-10 tbsp ice-cold water
Instructions
- Mix the dry ingredients: Combine flour and salt in a large mixing bowl.
- Cut in the fat: Use a pastry cutter or fork to cut the cold butter or lard into the flour mixture until it resembles coarse crumbs.
- Add water gradually: Add ice water, one tablespoon at a time, tossing with a fork until the dough begins to hold together. Avoid overmixing.
- Divide and wrap: Divide the dough into two portions, flatten each into a disk, and wrap in plastic wrap. Chill for at least 30 minutes.
- Roll out the dough: On a lightly floured surface, roll out each disk to fit a 9-inch pie pan. Gently press the dough into the pan, trimming and crimping edges as desired.
- Use or bake as needed: For pre-baked crusts, dock with a fork, line with parchment, and use pie weights. Bake at 375°F (190°C) for 15 minutes. For filled pies, follow the pie recipe's instructions.
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