I adapted this recipe from Betty Crocker. The original recipe calls for all shortening, but for a more buttery crust (MMM) I use a little less than half of it as butter. This basic pie crust is great for just about any pie dish! For sweet pies, you can adapt this recipe by adding a little sugar. It is important to pre-bake the dough before filling so that the bottom crust is not soggy. Makes 2 pie crusts.
Flaky Pie Crust
Prep time
Cook time
Total
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- 5 tbsp unsalted butter
- ⅓ cup and 2 tbsp shortening
- 6 tbsp cold water
Instructions
- In a large bowl, mix flour and salt with a fork.
- Cut in shortening and butter with a pastry blender or fork until the dough becomes crumbly (pea-sized).
- Add 1 tbsp cold water at a time and mix with fork.
- Flour hands and gather dough into a ball.
- Knead a few times on a lightly floured surface, and flatten.
- Wrap with wax paper or plastic wrap and refrigerate for 35 minutes.
- Preheat oven to 425 ºF.
- Cut chilled dough in half, and roll each half into an 11-inch circle (dough should hang a little over pie dish).
- Fold one of the dough halves into fourths and place into bottom of pie dish, pressing firmly.
- Trim overhangs to 1 inch, and decorate as desired. This video has wonderful tips: https://www.youtube.com/watch?v=5q99Cvki5to
- Line with heavy duty aluminum foil, making sure all of crust is covered to avoid burning of edges.
- Bake 10 minutes at 425 ºF, then remove foil and bake 4 minutes longer until golden brown.
- Fill with desired filling. if using two crusts, place 2nd half of rolled dough over top and seal with bottom crust before tucking under and decorating edges.
Makes 2 pie crusts
Pingback: Quiche Lorraine Recipe | My San Francisco Kitchen
Pingback: Fresh Organic Cherry Pie | My San Francisco Kitchen
Pingback: Mini Strawberry Kiwi Tarts | My San Francisco Kitchen
Try lard. Seriously. Its actually better for you than hydrogenated oils. The butter is already good in oh-so-many-ways! But lard sounds weird and gross, but it makes AMAZING crust. I even rendered my own once…I will probably be doing it again soon….crazy! But my cholesterol, blood pressure and triglycerides are those of a teenager at 42! No kidding! Give it a try!
Pingback: Raspberry Hand Pies | My San Francisco Kitchen