No Fail Pie Crust

This is the bare-bones pie crust your grandmother probably memorized: one cup of flour, a third cup of shortening, half a teaspoon of salt, three tablespoons of cold water. It comes together in one bowl with a pastry cutter or two forks, no food processor required.

Cut the shortening into the flour until the bits look like small peas. Those visible specks of fat are what create flake. They melt during baking, leaving steam pockets that puff the dough into thin layers.

Add cold water one tablespoon at a time, tossing with a fork. Stop the moment the dough holds together when squeezed. Too much water turns the crust tough; too little leaves you fighting cracks while you roll.

Roll on a lightly floured surface, flip the round into the pie plate without stretching, and trim. Tucking the overhang under itself before fluting prevents shrinkage at the rim during the bake. This recipe makes a single 9-inch crust. Double everything for a top-and-bottom pie.

Pro Tips

• Keep everything cold. Use ice water, chill the flour briefly in the freezer if your kitchen is warm, and don’t let the shortening soften on the counter.
• Don’t overwork the dough. Mix only until it just comes together. Extra handling develops gluten, which makes a tough crust.
• Rest the dough wrapped in plastic for 30 minutes before rolling. This relaxes the gluten and helps the dough roll without springing back.
• For a flakier, more flavorful crust, swap half the shortening for cold butter cut into pea-sized pieces. Shortening gives tenderness; butter adds flavor.

Variations

• Add 1 tablespoon of sugar for a slightly sweet crust suitable for dessert pies.
• Replace the cold water with apple cider or orange juice for a flavor twist that pairs with fruit fillings.
• Stir 1 teaspoon of fresh herbs (thyme, rosemary) into the flour for a savory pot pie or quiche crust.