This is the pie crust recipe that I used for Thanksgiving pies this year. I thought it was very easy to assemble, and, other than feeling more comfortable with more dough per pie, had no other issues with it. It worked very well with the four types of pies that I baked, and I will definitely use it again.
Based on recipe found here. Note that the linked recipe is for a double pie crust. The following recipe is for one pie crust, equivalent to 3/4 of the linked recipe, since I found it easier to work with a greater amount of dough.
1 7/8 cups (237 g) all-purpose flour
A little less than 1 tsp. salt (technically 15/16 tsp.)
4 1/2 tbsp. (68 g) unsalted butter, cubed and chilled
3/8 cup (116 g) vegetable shortening, chilled
1/2 cup ice water
- Cube butter and shortening. Put in small bag in the freezer for at least 30 minutes. Add ice to a small glass of water.
- Mix flour and salt together in a large bowl.
- Add chilled butter and shortening. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembles coarse meal.
- Measure 1/2 cup of water from the small glass of ice water. Slowly drizzle ice water, stirring with a spatula after each tablespoon of water. Stop adding water when the dough begins to clump. Do not add any more water than necessary to achieve clumpiness.
- Roll the dough out on a floured surface. The dough should come together and not feel overly sticky. Form the dough into a ball, then flatten into a 1″ thick disk.
- Wrap disk tightly in plastic wrap and refrigerate for at least an hour.
- Proceed with pie per recipe’s instructions.
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