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Pie Crust
A pie crust equal parts buttery and flaky, lightly golden, and perfectly baked- this is the only recipe for a double pie crust that you’ll ever need.
- Prep Time: 15
- Total Time: 15
Ingredients
- 3 ½ cups (420 gm) all purpose flour
- 3 teaspoons (12 gm) sugar
- 3/4 teaspoon (4 gm) salt
- 2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
- 3/4 cup (1-1/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
- 10 tablespoons (approximately) ice water
Instructions
- Give the dry ingredients a whiz in the food processor to combine.
- Pulse in the shortening and butter, just until barely evenly dispersed.
- Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
- Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least two hours prior to use.
- When ready to use, roll out to 1/4″ thickness and line the bottom of a 9″ pie pan. This is enough dough to fill a deep dish pan as well. Prior to baking, brush with an egg wash, if desired. This is done by whisking 1 egg with 1 tablespoon of water and lightly brushing crust prior to use.
Notes
- This recipe makes a double crust. If you want extra dough for decorating the top, I recommend doubling the recipe and saving leftover crust for a future pie! The dough freezes nicely when wrapped well.
- Chilling the dough is essential. If your dough gets too warm while you are rolling it out or decorating the top, you may not get as flakey of a crust as you might desire. So work swiftly!
- Patch up holes or tears in the crust with leftover dough. Even small holes on the bottom of the pie plate can make a burned and sticky mess of your pie and you’re not going to want to waste a drop of this deliciousness!
- You can easily substitute the shortening for butter and visa versa, however I cannot vouch for any other substitutions. Unless you’re super anti-shortening or anti-butter, I strongly recommend this combination for a buttery, flaky crust.
Find it online: http://thewoodandspoon.com/pie-crust/