This is the year I’m honing my pie making skills After only a few months into “A Year of Pie” I’ve already found a recipe that has become my go-to for crust.
The recipe uses both butter and Crisco (the best of both worlds) and comes together in a food processor, so the crust is really simple and almost foolproof.
My crust is loosely based on Ina Garten’s Perfect Pie Crust. A big thanks to the “Queen of the Kitchen” who is one of my cooking inspirations.
Let’s make some crust!
Here's what you will need:
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons sugar
1/3 cup cold vegetable shortening
8 to 10 tablespoons ice water
Let's get baking:
In a food processor fitted with a steel blade, add the flour, salt, and sugar. Pulse a few times to mix.
Add the butter and shortening. Pulse until the butter is about the size of peas.
With the machine on low, pour the ice water down the feed tube and pulse until the dough begins to form into a ball.
Then, place the dough onto a floured surface and roll into a ball. If you still have some dry flour, just sprinkle a little more water onto it until it combines with the rest of the ball.
Cut the dough in half (for a pie with a top and a bottom crust) or leave it whole. Wrap the dough in plastic wrap and refrigerate for at least thirty minutes.
And that’s it! A delightfully flaky crust that’s perfect for pies, crostata, mini-pies, and hand pies.
If you need ideas for using this crust, check out a few of my delicious pie recipes below.