Sunday, October 30, 2011

Pie Crust

There are hundreds of different pies out there.  Apple, cherry, pumpkin, even chicken pot pie.  The one thing they have in common, a nice flaky crust to hold the filling.  This recipe is the homemade pie crust recipe I use for all of my pies.  It comes out flaky and is very versatile.  With holiday season coming up, I figured this was a good recipe to get out now, rather than waiting for Thanksgiving to share it.

The crust can be made by hand in a regular mixing bowl using a pastry cutter, but I like the ease of using the food processor for this.  The crust comes together quicker, and I usually wind up with less flour all over me.

This recipe makes enough crust for two single crust pies or one double crust pie.


Basic Pie Crust

3 cups all purpose flour
2 Tbsp sugar
1 tsp salt
8 Tbsp vegetable shortening
9 Tbsp butter
7-10 Tbsp ice water


Place flour, sugar, and salt in food processor.  Pulse 2-3 times to mix.  Add shortening to processor. Pulse until blended.  Add butter and pulse 5-6 times or just until blended (mixture should look like wet sand).  Add water, starting with 7 Tbsp, and pulse until mixed and dough forms.  Add extra water, 1 Tbsp at a time, until dough holds together in a ball.




Remove dough from food processor, divide in half, and wrap in plastic wrap.  Chill in refrigerator for at least 30 minutes prior to rolling out.  Use as directed in your favorite pie recipe.








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