Pie Crust with Vegetable Shortening

Introduction

Cold vegetable shortening and just enough water give you a dough that stays tender and rolls out cleanly to 3 mm thickness. This is a straightforward pie crust for times when you need a reliable shell for a single pie plate, either for immediate use or to make ahead and chill.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Servings: 8

Ingredients

• 225 grams (1 cup) all-purpose flour
• 2.5 ml (½ teaspoon) salt
• 230 ml (1 cup) cold vegetable shortening
• 30 ml (2 tablespoons) cold water (add 15 ml of water as needed)

Instructions

1. Combine flour and salt in medium bowl.
2. Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.
3. Sprinkle with cold water; mix just until mixture holds together.
4. Shape dough into a ball; place on lightly floured surface.
5. Roll out dough to 3 mm (⅛ inch) thickness.
6. Line pie plate with pastry.
7. Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired (see pie crust edges below).

Variations

• Swap half of the vegetable shortening for cold unsalted butter. You will get more butter flavor and a slightly less uniform flake.
• Replace 50 grams of the all-purpose flour with whole wheat flour. The crust will be a little sturdier and have a more nutty flavor.
• Add 1 tablespoon granulated sugar to the flour and salt for sweet pies. It gives the crust mild sweetness and a bit more browning.
• Add 1 teaspoon dried herbs, such as thyme or rosemary, with the flour and salt for savory pies. That shifts the crust toward a more savory, aromatic finish.
• Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The dough will usually be a bit more delicate, so rolling it between sheets of parchment helps.

Tips for Success

• Keep the vegetable shortening cold before you cut it into the flour, or the dough will lose some of its flakiness.
• Stop mixing after the cold water is added as soon as the dough holds together. Extra mixing makes the crust tougher.
• If the dough feels dry after the first 30 ml of water, add the extra 15 ml a little at a time instead of all at once.
• Roll from the center outward to keep the 3 mm thickness even, which helps the crust bake evenly later.
• If the dough shrinks back while you roll it, let it rest for 5 to 10 minutes so the gluten can relax.

Storage and Reheating

Wrap the dough tightly in plastic wrap or parchment, then place it in an airtight container or zip-top bag. Refrigerate for up to 3 days or freeze for up to 2 months.

You can also line the pie plate, wrap it well, and refrigerate it for 2 days or freeze it for 1 month. Freeze it flat so the edges do not get crushed.

There is nothing to reheat at this stage because the recipe stops at an unbaked crust. If you have already baked the crust later, re-crisp it in a 175°C / 350°F oven for 5 to 8 minutes.

FAQ

Can you make this pie crust ahead of time?

Yes. Wrap the dough well and refrigerate it for up to 3 days, or freeze it for up to 2 months.

Why is the dough cracking when you roll it out?

It is usually either too cold or slightly too dry. Let it sit for a few minutes at room temperature, or knead in a few drops of water if it still crumbles.

Can you use butter instead of vegetable shortening?

Yes. Butter gives you more flavor, but the dough is usually a little less tender and can be trickier to handle once it warms up.

Do you need to blind bake this crust?

That depends on the pie you are making. Custard, cream, and other no-bake fillings usually need a pre-baked crust, while many filled baked pies do not.