Flakey buttery PIE CRUST
Will have pictures up very soon!
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- 3 c
- all purpose flour
- 4 Tbsp
- 1 tsp
- 1/3 c
- butter flavored crisco (works best! and needs to be very cold)
- 1 1/2 stick
- unsalted butter (needs to be very cold also)
- 8-9 Tbsp
- ice water
- *makes 2 10-inch round pie crusts*
1Slice and cube butter and place back in the fridge to keep cold.
2In a large mixing bowl, combine flour, sugar, salt, and crisco. Use a pastry cutter to mix and cut the crisco with.
3Add the butter and continue using the pastry cutter until pea sized balls form.
4By 2tbsp. at a time, add the ice water. I use a spoon to stir in between each addition of water.
5Once all the water has been added, use your hands to kneed through the dough making one giant ball of dough (or 2 even balls of dough).
6You may need to add a little water to the outside of the dough where you see crack. The water helps smooth the cracks over.
7Lightly flour the dough and wrap in plastic wrap.
8Refrigerate atleast 30mins. before rolling out dough. Or up to 1 week.
9Once rolled out and inserted into pie plate, using a fork, poke various holes on the bottom.
10Bake 350 degrees for 10mins