Pie Crust

I’m the first to admit this recipe may seem like way too much work when you can just buy a pie crust at the grocery story for a dollar.  But if you have the time, this will give you an amazingly flaky, crunchy, buttery crust that goes way beyond what you can buy in the frozen food aisle.

Makes 1 13 in pie crust
Pie Crust
6 oz all purpose flour
2 tsp salt
1/4 tsp baking powder
6 Tbs unsalted butter, chilled, cut into 1/2″ cubes
4 Tbs vegetable shortening, chilled, cut into 1/2″ cubes
2 to 4 Tbs ice water

1. Mix the flour, salt, and baking powder and chill in the freezer for 30 minutes. (a zip lock bag works well for this)

2. Add half the butter and shortening cubes and toss to coat with flour.

3. Pour it all out into a food processor. Give it four 1 second pulses and then process for 4 seconds.

4. Add the remaining butter and shortening and pulse four more 1-second pulses.  Then process until you pea sized pieces of butter and shortening (3-4 more seconds).

5. Empty this into a bowl and drizzle 1 Tbs of the ice water over it.  Mix the dough together.

6. Keep adding ice water 1 Tbs at a time and mixing in between until the dough feels moist and binds together and is no longer super crumbly.

7. Form the dough into a 5 inch disk, flour, wrap in plastic wrap and stick in the fridge for about an hour (or up to 3 days if you’re making it ahead of time).

8. Roll out the pie crust until it is 13″ in diameter on a pastry cloth with a rolling pin – it should be about 1/8″ thick.  (Flour the pin and and not the crust to keep from incorporating too much flour in the dough).

9. Find yourself a good pie recipe and use your delicious homemade crust.


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