This pie crust is so versatile. it can be used with any fruit pie. I love using it for Old Fashioned Southern Chicken Pie.
One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight. The minute I even think I might want to make a pie, the first thing I do is cut some butter into cubes and put it in the freezer.
Perfect Pie Crust
- Yield: 2 10 inch crusts
This pie crust is so versatile. it can be used with any fruit pie. I love using it for Old Fashioned Southern Chicken Pie. One of …
- tsp Tb (1 1/2 sticks) butter very cold-unsalted
- 3 cups flour all purpose
- 1 tsp kosher salt
- 1 Tb sugar
- 1/3 cup vegetable shortening very cold
- 6-8 Tb ice water (about 1/2 cup)
- Dice the butter and return it to the refrigerator while you prepare the flour mixture.
- Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the butter and shortening. Pulse 8-12 times, until the butter is size of peas.
- With the machine running, pour the water down the feed tube and pulse until the dough begins to form a ball.
- Dump out onto a floured board and roll into a ball.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut dough in half and roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it does not stick to the board.
- Fold the dough in half, place in a pie pan, and unfold to fit the pan.
- Repeat with the top crust.
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