Pie Crust Recipe
User Reviews
5
Pie Crust Recipe
Description
The Pie Crust Recipe calls for cold butter and vegetable shortening mixed with flour, salt, and optionally sugar, blended until pea-sized pieces form. Ice water is gradually added while pulsing the food processor to bring the dough together without overworking it. After chilling the dough discs, rolling them out on a floured surface ensures an even thickness and a size larger than the pie pan for easy placement. Folding and crimping the edges sets the crust shape. Chilling before baking helps maintain the crust's structure and prevent shrinking during baking.
The dough's richness comes from the butter and shortening, which contribute to a flaky texture with tender layers. This crust works as a base for various pies, both sweet and savory, where the optional sugar can be excluded to suit savory fillings. The method emphasizes temperature control to keep ingredients cold, which is essential for optimal texture.
The crust can be prepared ahead and chilled for up to five days or frozen for up to three months, offering convenience for future baking. Rolling and transferring the dough carefully prevents tearing, keeping the finished crust intact. This pastry provides a reliable foundation for numerous pie recipes due to its adaptable fat blend and customizable sugar content.
Ingredients
- 3 cups all-purpose flour spooned into measuring cup and leveled with a knife
- 1 teaspoon kosher salt
- 1 tablespoon sugar (if making a savory pie leave this out)
- 3/4 /4 cup butter 12 tablespoons, cold, unsalted, cut into 1/4 inch pieces
- 6 tablespoons vegetable shortening chilled, cut into pieces
- 1/2 /2 cup water ice
Instructions
- In the bowl of a food processor, add the flour, salt, and sugar (if using). Pulse for a few seconds to blend.
- Add the butter and shortening to the bowl and pulse until the mixture has formed into pea sized balls.
- Slowly stream in the ice water as you pulse the food processor until a ball is formed.
- Place dough on a work surface and roll into two balls. Press balls into a disc and wrap in plastic wrap. Chill for one hour or up to five days. If not used within five day, freeze for up to 3 months.
- When ready to use, take the dough balls out of the fridge and place on a lightly floured surface. Roll the dough away from the center of the disc, turning a quarter turn after each roll.
- Roll to larger than your pie pan, about 12-13 inches. To transfer, fold the dough into quarters and transfer to pie dish. Unroll and fit to the pan.
- Fold the overhanging edges under and using your thumb and forefingers crimp the edge.
- Chill pie in the freezer for 15 minutes if baking right away. Bake according to recipe instructions.
- HOW TO BLIND BAKE A PIE CRUSTPreheat oven to 425 degrees F and place rack in the middle. After the crust has been refrigerated or placed in freezer, line inside of pie with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake for 7-8 minutes. Remove from the oven, remove parchment paper, and prick with a fork. Return to oven and par-bake for another 5-6 minutes if filling pie and baking some more. If making a chilled pie (like banana cream), fully bake for 10-12 minutes or until golden brown.Remove from oven and let cool completely after baking.
User Reviews
Overall Rating
5
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