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Pie Crust

Lisa Via Bryan
makes two 8-10" single-crust pies
Print Recipe Pin Recipe
Prep Time 10 minutes

Equipment

  • food processor or hand pastry blender
  • plastic wrap

Ingredients
  

  • 2 ½ cups flour
  • 2 Heaping teaspoons sugar
  • 1 tsp salt
  • 1 cup salted butter cut into cubes MUST BE COLD BUTTER
  • 3 tbsp shortening
  • 1/4th cup ice water Amount includes ice and water

Instructions
 

  • Layout two long stretches of plastic wrap on the countertop that crosses like a "t", about 36 inches long each. This is what you'll be putting the crumbly dough into.
  • In your food processor (which makes it all much easier), add flour, salt, and sugar. Pulse a couple of times to blend. (Or if using a pastry cutter, assemble in bowl and whisk dry ingredients together)
  • While blending add small pieces of cold butter and shortening until it turns into a sandy consistency. (If using pastry cutter, cut butter and shortening into dry ingredients until a gravel-type consistency)
  • Add up to ½ cup of ICE water (measurement does not include the ice) while blending. Go slow, you may not need to use all of it. You are looking for a coarse crumble. To test when it is ready, you should be able to pinch it and make it into a ball. Do not over blend.
  • Turn the dough into your plastic wrap. Pull the sides of the wrap and shape into a flat ball. Refrigerate for at least 2 hours.
  • When ready to use, lightly flour the table or counter top. Divide dough into two, make two dough balls.
    With your rolling pin, start in the middle of the dough, and work your way out. Turn the rolling pin to evenly flatten making it into a circle as best as possible. You want it 1/4th inch evenly thick. Continue to flour whenever it is sticking to the table or the pin. (I like to flour my rolling pin too)
    Gently lay into the pie pan or tart pan your using. If you are having trouble getting it off your surface, use a sharp knife or bench scraper to gently scrape it off and use flour to help assist.
    If you are needing to precook it, cook at 375 for 15-18 minutes.
  • TIPS!: make sure your butter and water are COLD, COLD, COLD when blending. Also, it will need to rest in the refrigerator for at least 30 minutes. Over 2 hours is ideal.