Details:
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 2 pie crusts
Flaky and buttery, this is a simple and delicious pastry for all your pie recipes. This recipe makes enough dough for a double crust or two single/bottom crusts.
Ingredients:
- 2 ½ cups all-purpose flour (354g)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold, unsalted butter, cut into 1/2-inch pieces (4-ounces or 113g)
- ⅓ cup solid shortening (Crisco) (63g)
- 6-7 tablespoons ice cold water
- 1 large egg, whisked with 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar for topping if desired
Instructions:
- Combine the flour, sugar and salt in the bowl of a food processor.
- Pulse to combine.
- Add the butter and shortening and process (using short bursts/pulses) until the mixture resembles a coarse meal. There should be some small pea sized pieces of butter visible.
- Add 3 tablespoons of the cold water and pulse a few times to combine.
- Add 3 more tablespoons water and process until the dough starts to hold together. Don’t over process.
- Add one more tablespoon of water, if needed, for a total of 7 at the most.
- Gather the dough together and divide in half.
- Form each half into a flat disc. Wrap each disc with plastic wrap and refrigerate at least 1 hour or up to 3 days. You may need to let it come to room temperature for 15 minutes for easier rolling if it’s too cold.
- Place a disc of dough on a well floured, clean work surface. Using a rolling pin, start in the middle of dough and push outward with even pressure.
- Start again in the middle and press outward but move around like you’re hitting all the numbers on the face of a clock.
- Start at 12 o’clock, move to 2 o’clock, etc. until the dough is in a circle large enough to allow for a 1-inch overhang.
- Trim excess dough with kitchen shears.
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