Pie Crust

Finding a pie crust consistency that works perfectly is not an easy task. Luckily, the recipe I’m about to give you is fool proof! I’ll admit that the first time I made pie, years ago, it was a complete disaster. I blame myself for being a terrible reader of instructions. Even though Pie has its challenges, it’s definitely not impossible. Hopefully you’ll have the same luck with the recipe below as I have!pie crust

Pie Crust
  • 1¼ cup all-purpose flour
  • 1 tbsp sugar
  • ½ tsp salt
  • ¼ cup vegetable shortening, cut into ¼-inch pieces and chilled
  • ¼ cup + 2 tbsp unsalted butter, cut into ¼-inch pieces and chilled
  • 3 tbsp ice water
  1. Process flour, sugar, and salt in food processor until combined. Add chilled shortening and pulse until coarsely ground. Add chilled butter and pulse until mixture resembles coarse crumbles. Transfer to large bowl.
  2. Sprinkle 3 tbsp water over flour mixture. Using rubber spatula, stir mixture until dough forms. Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 2 days (dough can be frozen, wrapped tightly in plastic and aluminum foil, for up to 2 months. Thaw completely at room temperature being using)
  3. Let chilled dough softer slightly at room temperature, about 10 minutes. Roll out dough into 12-inch circle. Transfer dough to 9-inch pie plate, fold edge of dough under itself so edge is flush with outer rim of plate, and flute edges. Refrigerate for 40 minutes and then freeze for 20 minutes. Heat oven to 375 degrees.
  4. Line chilled pie shell with 12-inch aluminum foil, folding foil over edges of dough. Fill with pie weights and bake for 20 minutes. Remove foil and weights, rotate plate, and continue baking for until crust is golden brown 7-10 minutes. Let cool to room temperature.



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