The BEST Pie Crust
Jessica Schwausch Lunsford
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- 3 c
- 1/4 c
- 1 1/2 tsp
- 2 1/2 stick
- cold butter, cut into pieces
- 1/3 c
- very cold shortening, cut into pieces
- 1/2 cup ice water
1Put flour, sugar, and salt in food processor and pulse until mixed.
2Drop in butter and shortening, slowly, pulsing until flour is the size of small peas.
3Slowly add in water, a tablespoon at a time, pulsing continuously, until dough just comes together. Don't add too much. Sometimes you only need a few tablespoons, sometimes you'll need more, just depends on the dough.
4Pour dough out on a floured surface and knead until it just comes together. Cut into 2 sections and refrigerate for 30 minutes to an hour before handling.
5Roll the dough out one section of dough on a floured surface (or wax paper) and press into a buttered 9 inch pie pan.
6After adding desired filling, roll out the other section of dough and cover the pie, sealing the edges. (Egg wash will help it brown before baking)
7Bake according to the directions of your filling.