FLAKY PIE CRUST

 

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Ingredients

  • 2 1/2 c all purpose flour
  • 1/4 tsp salt
  • 2 Tbsp sugar (for a savory pie, omit sugar)
  • 1 1/2 sticks cold butter, diced and then re-chilled
  • 1/3 c shortening, diced and then chilled

Directions

  • Sift Flour, salt and Sugar together into a bowl.
  • Add Butter and Shortening to the sifted ingredients and then blend with a pastry cutter (or a fork if you don't have one) until the butter and shortening are chopped into bits about the size of very small peas (have also heard of a cornmeal consistency).
  • This step is going to take a while, your arm should be tired.
  • Once well blended you are going to add ICE WATER 1 Tbsp at a time it is the right consistency--it should look like pie dough.
  • Gently form into a ball and then halve.
  • Place each halve into saran wrap and chill in fridge for 2 1/2 hours.
  • After dough has rested, roll out your crusts.
  • Be sure to re-chill the crust in your pie plate after you have put your crust into place before filling your crust.
  • This should take about 10 minutes.
  • Repeat for top crust but you don't have to re chill the dough.

Notes

This recipe came from Paula Deen. It is the only homemade pie crust I have ever attempted. I am sure there is probably a better one out there, but It goes well with Blackberry Pie.

Categories: Dough/Crust 

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