Pie Crust

This recipe will make two 10" crusts and is very light and flaky and buttery. This is where the 1/8th measuring boards are fantastic!  In the near future, I hope to include a video of how to make a pie crust so you will see how easy it is. Best of, the taste of the pie crust from the process using the Cookie Thing is truly incredibly easy.  Easy and delicious can make me happy!

Susan and Pie

Ingredients

3 ¾ cup flour

2 ½ sticks cold unsalted butter - cut into small pieces

6 tablespoons cold vegetable shortening

1 teaspoon kosher salt

 6 to 8 tablespoons cold water

Wax Paper

The Cookie Thing

 

This recipe can be made either by hand with hand pastry blender or with food processor. I prefer making it by hand because it always turns out better and I don't like washing the food processor.  

To make by hand…in a large bowl, sprinkle salt over flour and stir well. With pastry blender, cut the butter and shortening into flour until it resembles cornmeal.  Sprinkle 4 tablespoons cold water over the mixture and with a fork blend to distribute water without working the dough too much. Move the fork back and forth and then circular motion to spread the moisture, watching the consistency to determine how much water is needed. Add in small amounts of water until the consistency is right–you want it to be just moist enough to where the dough can be formed with your hands and stays together but is not too moist or too dry.

With food processor method, place flour and salt in processor bowl first and blend.  Then add butter pieces and shortening pieces and pulse about 8 times, or until it has the cornmeal look. Sprinkle in the water, pulsing until the right consistency. It will start to form a ball.

After dough is blended, divide into two equal amounts and with your hands, form together in disk shape.  Roll out dough (use 1/8" measuring boards) between wax paper, following The Cookie Thing instructions. Use two sheets of wax paper overlapped for the bottom and two sheets for the top to be able to roll out for large circle. For rolling out pie crust, be mindful of shape, rolling to a 12" round circle 1/8" thick between the sheets of wax paper, moving boards around some to get the right shape. Place on cookie sheet, cover with foil and refrigerate for two hours. The refrigeration process helps the gluten relax. Remove from refrigerator and after a few minutes check the dough for handling and placing in pie dish. You will want the dough to be the right temperature to be able to gently bend without breaking, somewhat pliable and yet not room temperature.

 

Pie