pie crust resipe

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

pie crust resipe

By Published:

  • Yield: 2 10 inch crusts
  • Prep:

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 …

Ingredients

Instructions

  1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.
  2. 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.
  3. Add the butter and shortening. Pulse 8-12 times, until the butter is size of peas.
  4. With the machine running, pour the water down the feed tube and pulse until the dough begins to form a ball.
  5. Dump out onto a floured board and roll into a ball.
  6. Wrap in plastic wrap and refrigerate for 30 minutes.
  7. 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.
  8. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
  9. Repeat with the top crust.

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