Growing up we were not much of a "pie eating family." We preferred cookies, cakes, and ice cream for desserts. It wasn't until about 15 years ago when I was at work and one of my co-workers showed me how to make pie crust and now making pies have become a new treat for me. Pie crust can be tricky but this recipe is perfect! You won't need to worry about shrinking, breaking, or being flavorless. It is buttery and flaky. It is best if you have a food processor to make your dough. It really only takes a couple of ingredients and a couple of minutes and you are ready to go. I have used this for fruit pies and the crust for chicken pot pie. It is sweet and savory and can be used either way.
Easy as Pie Crust
Put flour, salt and cut butter and shortening in a food processor and pulse until it looks like rice krispies.
Pulsed mixture and ready to stream slowly ice water in while you pulse on your mixer.
Pulse until it comes together. You don't want it too wet or too dry.
Shape into 2 discs and wrap in plastic wrap and put in the fridge until ready to roll out.
I do need to practice on the edging but the taste makes up for the lack of art on the seams!
Easy as Pie Crust
- 2 1/2 C flour
- 1 tsp salt
- 3/4 C shortening (I use butter flavored Crisco)
- 1/4 C butter sliced
- 4 -6 Tbsp ice cold water
- Put flour and salt in a food processor. Cut in the shortening and butter and pulse until resembles coarse crumbs. Sprinkle with ice water a tablespoon at a time to moisten the dough. Gather the dough into a ball with your hands. Divide the dough in half.
- You can wrap each dough disc in seran wrap until ready to use or lay out a large piece of seran wrap on the counter and place a large piece of seran wrap on top and use a rolling pin to roll out between the wrap. When it is rolled out to desired thickness, take off the top seran wrap and pick up and flip over onto pie tin. Remove top seran wrap and follow directions for pie. You do not need to precook this crust. Add in your fruit or filling and bake accordingly.