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It’s one week closer!
Christmas.
Duh!
Haha, Christmas is my favorite holiday, and besides Resurrection Day and the numerous Biblical Festivals, it is one of the only actual Holy-Days in my life.
Regardless, this pie crust will knock your socks off.
But not while you’re cooking. That would be weird…
Pies are something special you know?
There’s so many different types; fruit, custard, savory, meringue, double crust, open faced… the list goes on.
This crust kinda works for most of them.
What I’m going to give you is a more strict recipe this time, you are welcome to experiment with the flavors as always.
I often stick to a plainer crust when I make things for other people so that is what I will be presenting today!
For this recipe you will need:
Ingredients
- 12 tsbp very cold butter* (if salted DO NOT add the salt in this recipe!!!)
- 3 cups flour (plain ole all-purpose)
- 1 tsp salt* (can be kosher)
- 1 tbsp sugar (can remove if making a savory pie)
- 1/3 cup very cold shortening (vegetable preferred)
- 6 to 8 tbsp very cold water
Procedure:
1. Place your flour into a food processor, or a large bowl.
2. Add salt (if using unsalted butter)
3. Add sugar (if making a sweet pie)
4. Mix in food processor or bowl
5. Cut butter into small pieces (pea size)
6. Add to dry mixture
7. Start the food processor and run/pulse until the dough forms crumbly little balls. If working by hand, cut the butter into the flour until it looks like small balls covered in flour.
8. Pour in the shortening and mix
9. Add the water gradually until the dough forms a ball.
10. Cover and let rest in a cool area for 30 minutes.
11. Cut in half for a double crust pie, or lattice pie, or save half for the next pie.
12. Roll out and lay flat in pie tin.
Makes two 9-inch pie shells!
