Dinner at 8

Pie Crust

Pie Crust
Ingredients
For Double-Crust Pie
  • 450 grams All-purpose flour
  • 1 1/2 tsp Salt
  • 6 tbsp Butter, cold, cubed
  • 3 ounces Shortening
  • Ice water
For Single-Crust Pie
  • 225 grams All-purpose flour
  • 3/4 tsp Salt
  • 3 tbsp Butter, cold, cubed
  • 1.5 ounces Shortening
  • Ice water
Instructions

  1. Mix the flour and salt together in the bowl of a food processor. Add the butter and pulse until the butter is chopped into peppercorn-sized pieces. Transfer mixture to a medium bowl.

  2. Add shortening and cut with a pastry cutter until mixture looks like wet sand.

  3. Add ice water, little by little, thoroughly mixing between each addition until the dough just comes together into a ball. Gather dough into a ball (2 balls if making a double crust) and refrigerate for 1 hour.

  4. Remove dough from refrigerator and place on a lightly-floured surface. Roll into a ⅛” thick disc and transfer to pie pan. Add filling and top crust (if making) and bake according to pie recipe.

For Baked Shell

  1. Preheat oven to 450°F. Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.