Basic Pie Dough
A foolproof flakey tender pie crust perfect for all types of pies.
Ingredients
- ½ cup unsalted cold cubed butter
- ¼ cup of cold shortening
- 2 tbsps. of sugar
- 1½ cup of all purpose flour
- ½ tsp of salt
- 2-3 tbsps. of ice cold water
Instructions
- In a food processor add first 5 ingredients and pulse for 10-15 seconds.
- Now with the food processor running add 1 tablespoon at a time of water.When a handful of dough squeezed together holds its shape you've added enough water; if dough crumbles continue to add water 1 tablespoon at a time, checking consistency.
- Turn dough onto clean surface, kneed it, flatten and form into disk. Wrap with plastic wrap and refrigerate for at least an hour before baking.
- Remove from fridge 10 mins. before rolling out to soften a bit, this prevents it from cracking when rolling out.Dust works surface and rolling pin with flour and roll the dough away from you making sure to give it a quarter turn every time. Continue rolling until you get a 9 inch round and 1/8 to 1/4 inch thickness.
- Roll dough onto rolling pin and carefully place and unroll onto pie dish. Gently pat the dough into place and trim off any access dough.Crimp edges all the way around and pierce dough with a fork.
Notes
No food processor no problem you can do this with a hand mixer as well. Again just add a tablespoon at a time of water until dough holds shape when you squeeze it.
Also you can prepare this dough in advance and freeze just let it thaw in fridge and take it out 10-15 mins. before rolling it out. It will soften a bit and prevents cracking when rolling out dough.
This recipe makes one 9 inch pie crust.
For baking follow instructions on pie recipe.
I usually pre-bake my curst at 350F for 15-20 mins.