This homemade pie crust is a classic, staple recipe that you’ll always want on hand and you’ll be really proud when you get more comfortable with it and ultimately, perfect it. It’s my mother’s go-to, and while it might be a little difficult to master, it really is a great thing to have in your repertoire for a variety of occasions. She says the secret is the ice water, and she’s probably right. Fill this with apples, peaches, strawberries, rhubarb, or your favourite savory pie filling for a really impressive dish with made-it-from-scratch bragging rights. You’ll be proud of your dish and all of your guests will be extremely impressed and satisfied. Plus, everyone loves pie crust and homemade just tastes better!
- 2 cups flour
- 3/4 tsp salt
- 1 cup shortening
- cup of water with lots of ice
- 1 egg yolk
- 1 tbsp water
- Blend the flour and salt. Cut the shortening into the mixture with a fork and mix it until it makes little pea-sized balls.
- Add 4 tablespoons of the ice water and mix it well with the fork.
- Put the pastry in a clean tea towel and knead it until it’s moist but still staying together. Try to limit handling it as much as possible, otherwise it will get tough.
- Cover a rolling pin with flour and sprinkle a flat surface with flour. Roll out the pastry until it is about 1/8 of an inch thick.
- Roll the pastry around the rolling pin, and unfold it over top of the pie plate you’ll be baking it in to get the proper layout and shape for your pie crust.
- Mix the yolk and the water together, and brush it over the crust to give it a nice, golden colour after baking.