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Perfect Pie Crust
Learn how to make Perfect Pie Crust! It’s easy.
Ingredients
6 tablespoons butter
2 1/2 tablespoons vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
3-6 tablespoons ice cold water
Instructions
- Cut the butter and shortening into pieces and lay out on a dinner place and place in your freezer while you prepare the rest of the dough.
- In the bowl of a food processor, place flour, salt and sugar and pulse a few times to mix.
- Take the frozen butter and shortening and push the pieces down into the flour. Put the lid back on and pulse several times until the butter and shortening are rice-to-pea sized.
- Add 3 tablespoons of the ice-cold water and pulse a few times to mix. Open the cover and test by squeezing some dough together. If it crumbles, keep on adding a tablespoon of water at a time, pulse for a few seconds then test again. The resulting dough should be shaggy and not completely mixed and you should still be able to see bits of fat.
- Once it stays together in your hand when squeezed, pull off a big piece of plastic wrap and pour the mixture into the center.
- Then use the plastic wrap sides to push the mixture into a tight ball. Flatten into a round disc, wrap tightly and refrigerate for one hour before use. *See notes – dough may be refrigerated or frozen.
- After one or more hours, roll out on a well-floured surface, pushing any cracks together with your fingers. Don’t let it stick to the counter; add more flour to the counter if needed. Roll to 12 inches (for a 10-inch pie plate) across by pressing from the center out to the edges.
- To place in a pie plate, roll up on the rolling pin and unroll into the pie dish, gently pressing it into the dish and over the edge. For a single crust pie: Trim excess crust to one inch beyond the edge of the pie plate. For a pie with a top crust, trim after you’ve filled the pie and placed the top crust over the filling. Brush off any excess flour.
- Use the index finger knuckle and thumb of one hand and the index knuckle from the other and make a fluted edge all the way around.
- Bake according to your pie recipe instructions.
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Notes
*The wrapped dough will keep up to five days refrigerated or two months frozen.
This recipe is for a single crust pie. If you are baking a pie with a top crust, double the recipe (or make it twice through).
Find it online: https://www.afamilyfeast.com/perfect-pie-crust/
