Never-Soggy Pie Crust
This classic, flaky pie crust recipe is paired with the simplest trick to keep your bottom crust golden, crisp, and never soggy!
Ingredients
- - 1 overflowing cup all-purpose flour
- - Just under 1/2 cup Crisco shortening
- - 1/2 teaspoon salt
- - 6–8 tablespoons ice-cold water
Instructions
- Mix flour and salt in a bowl.
- Cut in shortening until the mixture forms pea-sized crumbs.
- Gradually add ice water until the dough comes together.
- Form dough into a ball, flatten into a disk, and chill (optional).
- Roll out and place into pie plate.
- Poke 6–7 fork holes in the base of the crust.
- Fill and bake according to your pie recipe.
Notes
- Fork holes allow air to circulate and help cook the crust evenly.
- Best when baked in ceramic or glass pie plates.
- Best when baked in ceramic or glass pie plates.