I finally got down the perfect combination and timing for pie crust! It is flaky, buttery, and tasty. What more can you want? Other than extra good filling to with it! Super easy, comment with any questions and I am happy to respond.
It takes some work if you don’t have a food processor, but still doable. Just gotta use those strong biceps to cut the butter into the flour with a pastry cutter. Summer arms in the winter, one way to stay in shape!
As a tip, if you are rolling dough on a wooden surface you will want to place the board in the refrigerator as this will help it not stick. Rolling is the trickiest part. Cold, cold, cold dough makes a huge difference along with a heavily floured, chilled surface area. After a few rolls you will want to carefully flip your dough and then roll out the rest of the circle.
You ready for it? Here we go…
Perfect Pie Crust
Ingredients
- 3 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/3 cup Crisco, diced and chilled
- 12 tablespoons butter, diced and chilled
- 1/2 cup ice water*
- 1 cup flour for rolling
- 1 egg + 1 teaspoon water
Directions
- Using a pastry cutter (or 2 knives) or food processor fitted with blade, blend or pulse flour, sugar, and salt.
- Add butter and Crisco shortening. Cut or pulse until pea size crumbs form. (For food processor, its about 18-20 pulses)
- By hand: add in water, mix with fork until just combined and dough forms.
- Food processor: with the machine running pour water down the tube. Mix until just combined and dough forms. (About 4 1/2- 5 tablespoons)
- Remove the dough, cut in half, shape into 2 discs.
- Tightly wrap each disc in plastic, place in refrigerator for 35-40 minutes. This helps the dough chill and make it easier for rolling. Make your filling in the mean time.
- On a heavily floured surface, take one disc out and place on floured surface.
- Using a rolling pin, flour the pin and begin rolling from the center to edges.
- Repeat this process until a 10-in circle forms about 1/4-1/2-inch thick. This is your bottom crust. If the dough sticks to the pin, sprinkle more flour along the way. See notes.
- Fold half the crust over the rolling pin and quickly transfer to 9-inch pie pan.
- Insert your filling.
- Repeat rolling process for the top.
- Transfer your top crust to tent the filling. Cut of any reaming dough hanging over edges. Crimp the edges to seal.
- Mix egg and water together in a small bowl. Brush any exposing pie shell with the egg wash.
- Cut 4-6 slits to vent the pies and follow baking instructions according to your recipe.
- Place pie pan on a baking sheet and transfer into oven.
- About 10-15 minutes in, check if your crusts r browning then loosely place a piece of foil on top.
- Remove and completely let cool. Enjoy!
