MY FAVORITE PIE CRUST
The Best & Most Forgiving Flaky Crust
Makes 2 crusts
Ingredients:
3 1/2 c all purpose flour
1/4 c vegetable shortening
1 T plus 1 t sugar
1 t salt
1 c (2 sticks) unsalted butter, chilled and cut into 1/2 inch cubes
Directions:
1. Process flour, vegetable shortening, sugar, salt, and butter in food processor until butter is the size of tiny pebbles, but still visible, about 30 seconds.
2. Transfer to a large bowl. Gradually add 3/4 c of ice water, adding 1/4 c at at time and stir with a fork until mixture has some clumping wet pieces and some sandier pieces. If it is still dry, add 1 T at a time. Press plastic wrap over dough. Chill for at least 1 hour.
3. Divide dough in half. Flatten each half into a disk. If you only need a single crust, wrap the other disk in plastic wrap, place in ziplock bag, and freeze until needed for another use. You can thaw the dough in the fridge for a few hours.
4. On a lightly floured surface, roll out 1 disk into a 13" to 14" round. Transfer to a pie dish by rolling over a rolling pin. Trim edges, leaving a 1 inch overhang. Chill for at least 1 hour or overnight. If making a double crust chill the other disk and roll out after filling the bottom crust.
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| Make into round dish shape |
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| Roll out to 13" to 14" round |
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| Transfer dough to dish by rolling it on rolling pin |
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| Trim overhang to about 1" |
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