Pie Crust – the start of something oh so beautiful. Ready-made pie crust isn’t bad, but a fresh home-made pie crust doesn’t take too much time or effort (at least not as much as you might think), and nobody can deny how much nicer it really is.
This pie crust is deliciously tender and flaky–and holds up a pie filling just perfectly.
This is the pie crust we used for our fall apple pie and thanksgiving pumpkin pie — and it did not disappoint at all! We encourage you to give this fresh homemade pie crust a try next time you consider running to the store to pick-up a ready-made. You’ll probably have it ready in less than the time it would take you to get to and return from the store–and so much yummier. And think about it, once you’ve got this down-pat, the pies the limit. (Did you see what I did there?)
Ok, enough of the bad puns. Eat well, friends!
- 2¼ cups all-purpose flour
- ¾ tsp salt
- 3 tsp brown sugar
- ¾ cups (1½ sticks) cold unsalted butter cut in small pieces
- ½ cup cold shortening (lard) cut in small pieces
- ½ cup ice water + 1 or 2 Tbs
- Cut the butter and shortening in small pieces, into a bowl.
- Place the bowl in the freezer for 10 minutes.
- In a large bowl, mix flour, salt, and sugar until well combined.
- Add butter and shortening pieces to flour mixture and toss to coat the butter and shortening.
- Break apart butter and shortening between fingers in the flour until pea sizes coated bits are formed.
- It's okay if slightly larger pieces remain.
- Pour in ½ cup of ice water (but not the ice).
- Moisten the entire mix and work the dough just a little bit.
- You should be able to press the dough into a ball. Be careful not to overwork the dough, as this will form a tougher final crust.
- If the mixture is too dry to form the dough ball, add one or two more tablespoons of ice water.
- Divide the dough into two pieces and form a ball with each.
- Place each dough ball on separate pieces of plastic wrap and form a flat disk with each ball.
- Wrap each dough disk with the plastic wrap and refrigerate.
- The dough should remain in the fridge for at least 30 minutes (or even over night) before being used for pie.
- Lightly flour a large surface and place and roll each of the dough disks on the flour.
- Roll each dough out to reach the size of your pie dish your using or for lattice strips. Remember to lightly flour the table and rolling pin while rolling out the crust.
Make sure not to overwork the dough. It's important to keep the "fat" cold throughout the process. The butter and shortening will pop while baking and create a perfect tender pie crust.