5/17/14

My Favorite Pie Crust

This is a tried and true crust that I have used multiple times, and each time it has turned out perfectly. I found it in a recipe online for a Peach and Blueberry pie that I love. You can use a food processor to form the dough, but I usually do not have access to one, or I don't want to bother cleaning it. So I use either a pastry cutter or my hands, but anyway works great. This recipe makes enough for a double pie crust; one on the top and one on the bottom. Every time I make it, my room mates nearly faint at the sight of all the butter and shortening, but this is baking. If you're going to make a pie, you want it done right.

Ingredients:
3 cups flour
1 tbs sugar
pinch of salt
1 stick cold butter, cut into pieces
8 tbs vegetable shortening
4-5 tbs ice water

To make:
1. Mix the flour, sugar and salt in a bowl.
2. Add the butter and shortening and combine until it is the consistency of coarse sand.
3. Next add the ice water and continue mixing, until the dough just comes together and forms a ball. You don't want it to be too sticky! Add just enough for the dough to form.
4. Knead the dough a little, for about 30 seconds. This will build up some gluten and will prevent the dough from being too crumbly.
5. Separate the dough in two, and form each into a 2 inch thick disk. Wrap each in cling-wrap and place in the fridge for at least one hour (freezer helps here). Four is best, and it can keep for 2-3 days.


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