I have been refining my pie crust recipe since the Holidays are right around the corner. I want to get my technique perfected before I might have to bake a pie for a get-together. While my pies may not be the Blue Ribbon winner in a contest, they do taste great! Well, at least no one has complained just yet.;-)
A good pie crust recipe is always good to have around. I do use my Cuisinart food processor (It is seriously about 20 years old) to make my crust. But, I do know that others use a Kitchenmaid mixer.
As far as ingredients go, I also use palm shortening, because it is healthier than something like Crisco, which is not really a food group. Or, I use butter, grass-fed if possible. If you are making a meat pie or a quiche, you could use meat or bacon grease or fat. However, this recipe uses both butter and shortening.
Basic Pie Crust
What you need:
2 1/2 cups of all purpose or pastry flour
2 teaspoons of sugar or honey
1 teaspoon of sea salt
1 stick of butter, or 2/3 cup of shortening, chilled and sliced
6-8 tablespoons of cold water (even iced is good)
How to make it
Preheat the oven to 425 degrees. Place your flour, salt, sugar, butter and shortening into your food processor. Run the motor until the contents resemble a coarse meal. Then, through the feed tube, slowly pour the water in to create a dough ball.
Roll the dough out to about a 1/4-inch thickness (Make two balls if you are making 2 smaller crusts).
Fold the crust in half and then fourths and transfer the crust to your pie plate.
Position the crust in your plate, with the point in the center. Then unfold the crust so that the sides drape over the edge of the plate.
Fold the edges back and pinch to make the decorative edge of the crust. I am no Martha Stewart, so if I can do it, you can too!
Trim off any excess. Then, poke the bottom with a fork to prevent bubbling in the crust. Use according to recipe directions.
Then, place in an oven for about 8 minutes or until lightly browned. Remove and cool before using. Cover with wax paper and place in a large Ziploc bag to freeze. Makes on large deep dish or 2 small basic pie crusts.
For a more detailed (and expert) tutorial on how to make pie crusts, see Katie’s description at Kitchen Stewardship. I think she is more of the Martha Stewart than I am.;-)