Perfect Pie Crust
For years, I've been making my pie crust with shortening, flour , salt & water, using my handy dandy pastry blender. Found a great recipe in a book I checked out from the library. Never again will my crusts be I made the same old way! I first tried this recipe when making a Chicken Pot Pie (which I had never made before), and we liked it so much, that I now use it when making all of my pies, fruit, cream, or meat. Hope you like this crust as much as my husband and I do.
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- 2 c
- all purpose flour
- 1 tsp
- 6 Tbsp
- cold butter ( cut up into chunks
- 4 Tbsp
- vegetable shortening
- 5-6 Tbsp
- ice cold water
1put flour, salt, butter, & shortening in your food processor. pulse until mixture looks like course crumbs
2add 4 Tbsp. of ice cold water. Pulse to mix. add another 1-2 Tbsp. cold water ( one at a time) until mixture comes together and follows itself around in your processor.
3remove from food processor & gently shape into a ball.
Divide in two. If you are using right away, wrap 2nd half in plastic wrap and put in ref. to keep cold. roll out first half on lightly floured board or counter, place into pie dish/plate. add ingredients for whatever kind of pie you are baking,set aside. roll out other 1/2 of crust (for a two crust pie, or store in fridge for up to a week) For a one or two crust pie, follow baking directions from the recipe you are using. for a pre-baked crust ( for a cream pie,etc) bake at 425 degrees for 8-10 minutes,( depending on your oven) or until golden brown