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Pie Crust

Insert image of finished product
The shortening & butter combination make a nice flaky crust.
This is my go to pie crust.

Yields: 8- or 9-inch two-crust pie.

2 1/2 cup flour, plus extra for rolling*
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup chilled vegetable shortening (Crisco)
1/2 cup cold unsalted butter, cut into 1/4-inch pieces
6 to 8 tablespoons ice water

* I use Dove's Farm Gluten-free Self Rising Flour


Place mixer attachments, mixing bowl, butter & shortening in refrigerator until cold.

Put butter & shortening into mixing bowl. Using the dough hooks mixture attachment, cut flour, salt, and sugar into the butter/shortening mixture until  a course constancy is obtained.

Slowly add 6 tablespoons of ice water to mixture. Using a rubber spatula, fold the dough to mix forming a ball. Continue until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.

Once the dough has come together, roll into a disc about  1/2 inch thick and wrap it tightly in plastic wrap. Place dough in the refrigerator until cold. (The dough can remain in the refrigerator up to 24 hours. When ready to use, let the dough sit at room temperature approximately 20 to 30 minutes before rolling.)

Flour your hands, work surface and rolling pin generously. It may also help to work dough on wax paper. Divide the dough into two balls and flatten each into a 4-inch dish. Wrap one ball back in plastic wrap and refrigerate until ready to roll. On floured surface, working from the inside of disk out, roll dough into circle about 1/4 inch thick.  Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.