When I first
knew that I really loved to cook, one of the first things I learned to make was pie crust. I wanted to make the pies to contribute to Thanksgiving dinner. This recipe for pie crust has never gone wrong for me. It's super easy and works every time. This crust is pretty basic and will work for most pies. It ends up being super-
flaky and tender when you take a bite. I may post some other types of crust in the future, but this is my good 'ole standby!
I hope you don't mind my method of using pictures as a sort of...well more like an accompaniment to my instructions. I like visual aids!
This 12" round sealed piece of granite was given to me by a friend of the family (thanks Dino) a while back, and now I do not know what I did without it! It was meant to be used as a cutting board, which it is from time to time, but what it works absolutely perfect for is rolling out pie crust! It is the exact diameter I use when rolling out the crust, so I flour it, put the dough in the middle and roll to the edges...plus, it stays cold...so it helps to keep those little balls of butter & shortening from melting!
Oh-So-Easy Pie Crust
yields: 2 - 9" pie crusts
2 1/2 c. Flour
2 tsp. Sugar
1/2 tsp. Salt
1/2 c. shortening, but into small pieces
8 Tbs. (1 stick) cold butter, cut into small pieces
6 - 8 Tbs. Ice Water
Pulse flour, sugar, salt, shortening & butter in food processor until coarse crumbs form.
Add 6 Tbs. of the ice water and pulse until mixture just comes together and forms large clumps.
If mixture is still too dry, add a little more ice water at a time until it does just hold together. (Ice water helps keep the butter & shortening from melting.)
Turn mixture out onto work surface and pull quickly into a mass. Do this as quickly as possible because you still want to be able to see those balls of butter & shortening in the dough. Those are what keeps the crust so flaky and tender.
Divide dough into two equal parts. Wrap each separately in plastic wrap, forming 2 discs.
Store in the refrigerator at least 1 hour, but up to overnight until ready to use.
When ready to use, roll out one disk of dough at a time into a 12" round.
Gently roll dough back with rolling pin.
Lift dough gently into pie plate. Trim & form edges anyway you like...or fill and (with 2nd disk) repeat rolling process. Lift on top of filling.
Once crust is rolled gently on top of filling, crimp edges and cut a few slits in top (to vent). Bake as per instruction to the pie you are making. You can cut this into lattice or use small cutters to make designs in top crust before placing if you wish.
