October 14, 2013

Perfect Pie Crust


My favorite time of year is finally here.  There's something about the cooler air that makes me feel so alive.  It's like all of that Florida humidity that bogged me down all summer is finally lifted and I feel renewed and lighter somehow.  Like I can finally breathe again.  Welcome, fall.  So glad you're here!

There's more to it than that, though.  If you're anything like me, then fall is not only about a welcome change in the weather, it's about welcoming back all of my favorite comforting fall and winter foooood; the soups and stews, casseroles and pumpkin everything.  And let's not forget all of the good eats that come with Thanksgiving and Christmas!

Inevitably, you're bound to come across a pie or two this season, and maybe you'll be making a few of your own.  If you've always been a pre-made pie crust kind of cook, well, maybe this year is your time to try making it from scratch!  It's easier than you'd expect, especially with this food processor method.  Won't you friends and family be impressed when you tell then you made your pies completely homemade this year?!

Try out this crust with a sweet pie, like Salted Caramel Apple Pie with Brandied Whipped Cream or a savory pie, like Chicken Pot Pie.


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Ingredients   yeilds 2 9-inch crusts
  • 2½ cups all purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 12 tbsp cold butter, cut into pieces
  • ¼ cup chilled shortening
  • 1 tbsp white vinegar
  • ½ cup very cold water

Instructions

1.  In a food processor pulse together the flour, salt and sugar.


2.  Add the butter and shortening and pulse 8-10 times or until the butter is in pea-size pieces and the mixture resembles coarse crumbs.  Combine the vinegar and cold water and drizzle into the crumb mixture while pulsing until the mixture just forms a dough.  (You'll use anywhere between ⅓ and ½ cup of water.  You'll know you've added enough water when the dough holds together when you pinch it.)


3.  Halve the dough and and wrap in plastic wrap, pressing into disks.  (Handle the dough as little as possible during this step.)  Chill the dough for at least one hour.


8.  Remove the pie crust from the refrigerator an roll each one out on a floured surface to 9 inches in diameter.  (It works best if you roll your pin in one direction instead of back and forth.  This will take a little bit of time since the crust firmed up in the fridge.  Be patient and add more flour as needed!)


Notes

  • Dough for crusts can be made in advance and frozen for up to 2 months.  Thaw for approximately 15 minutes on the counter then roll out.


2 comments:

  1. Do you use salted or unsalted butter?

    ReplyDelete
    Replies
    1. I use salted butter, but either would be fine.

      Delete

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