Thursday, November 18, 2010

Perfect Pie Crust

This pie crust is so simple and so yummy, it comes out perfectly flaky every time.
It makes 2 crusts so you can make 1 pie with a top and bottom crust or 2 pies with just a bottom crust.
This dough can be made a day ahead of time.

What You Will Need-
2 1/3 cups flour
1/2 teasp salt
1/2 cup cold butter
1/2 cup vegetable shortening-cold if possible
1/2 cup ICE water

Step 1: Combine Ingredients-
In a large mixing bowl combine the salt and flour.  You can sift flour if you like.  If you do not own a sifter (I do not) I have found you can put the flour inside of a strainer (colander) and use a spoon to spin flour around and force it to "strain" out.
Cut in the butter and vegetable shortening.  If you do not own a pastry cutter, which again I do not, you can use 2 knives, a fork or my preferred method your hands. 
Cut in until mixture appears a coarse crumbs.

Step 2: The Ice Water-
You will not need the entire 1/2 cup, this is just to ensure you have enough.
Add water 1 Tblsp at a time, stirring well with a fork in between each addition.
Slowly dough will start to become sticky, keep adding 1 Tblsp at a time until dough forms into a sticky ball-I have found this takes about 5-6 Tblsps

Step 3: Chill Dough-
Roll doughinto a large ball and place back into mixing bowl.
Chill a minimum of 1 hr in fridge. 
You can chill overnight, just make sure you cover the dough. 

Step 4: Roll Out Dough-
Once dough has chilled separate into 2 equal balls.
Lightly flour counter top and rolling pin
Roll out each ball until they are about 10-12 inches in diameter.  They need to be big enough to fit in pie pan with a little excess to fold over.
If making 2 separate pies place each crust into the pie pan and lightly press down with fingers.
If doing a double crust pie, such as apple pie, add first crust into pie pan and lightly press down.  Add filling and then place the top crust on.  Summon your inner Martha Stewart and seal crust together.  I have yet to perfect this art so mine always look like my 4 yr old son did it, but they still taste amazing so who cares right.

Step 5-Bake Pie/Crust-
Bake crust according to directions for pie.
If you are needing just the crust bakes, as in for a pudding pie, lightly brush with an egg wash and bake in the pie pans at 350 for 10-15 minutes or until crust is golden brown.

This crust recipe has never failed for me, I have used it with several different pies and even with Chicken Pot Pie.


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