NO FAIL PIE CRUST RECIPE - (4.5/5)

no fail pie crust Recipe - (4.5/5) image

Provided by sleepy-writer

Number Of Ingredients 6

Previous Next

2 cups all purpose flour (I use unbleached for everything)
1/2 cup butter, cubed and left in fridge until needed
1/2 cup butter flavored Crisco, cubed and left in fridge until needed
1 tsp. Kosher salt
1 Tbs. sugar
1-3 - 1/2 cup ice cold water (I always measure the water then add the ice cubes) On some days it might even take more than a 1/2 cup. I tend to just use a measuring cup and add the water as needed.

Steps:

In a bowl, mix the flour, sugar, and salt. Add the cold cubed butter and shortening. Using a pastry blender or a couple of knives cut the pieces of butter/Crisco into the flour until it is the size of small peas. Add the ice water (removing the ice first and discard) a little at a time and using a knife or your clean hands lightly mix until the mixture sticks together in a ball. It should be neither wet nor dry but a happy medium. DO NOT OVER MIX. Place two discs of dough in plastic wrap and refrigerate for at least 1 hour. To roll the pie dough out (one disc at a time) place a small amount of flour on a piece of parchment on the counter and working from the middle of the dough, roll outward. Turn continuously to get an even(ish) circle. There will be little bits of butter and shortening in the dough. This is what makes it flaky. When the pie crust is the correct size lightly roll up onto the rolling pin and carefully unroll over the pie plate. . If there is excess cut it to about 1/2" overhang and roll up under the edge of the dough. Next, crimp for a fluted edge using your thumb and pointer finger of one hand and push the dough between them with a finger or knuckle of the other hand to create an indent. Tada! Now you go make one! Serves - one double crust pie or two single crust pies May be doubled to make two each - double crust pies. Enjoy!