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I hear it from people all the time. They act like pie is wayyyyy too much work! What that really means is they just don’t have the right pie crust recipe!
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Now, before you write me off as just plain crazy, let me convince you! It's really true that after making it a few times, pie crust becomes second nature. In fact, I always keep a few in my freezer, just in case. When I want to make a pie, I simply pull one out, make a filling, and bam! I have a pie! (And you can too!)
Ingredients:
1 1/2 cups flour
1 tsp salt
2 tsp sugar
6 tbsp unsalted butter
4 tbsp shortening
5-6 tbsp ice water
Instructions:
- In a food processor or by hand, mix the flour, salt, and sugar. Add the butter and shortening. I love an all-butter pie crust, but a little shortening improves the flakiness and prevents shrinkage.
- Pulse the processor until the butter is coarsely mixed in with pieces no larger than 1/2.”
- Add water and pulse until the dough holds together and chunks of butter still remain.
- Pour out onto plastic wrap and press together to form a solid mass. Wrap in plastic and form into a disk and chill for 15-20 minutes.
- Roll out the dough on a floured surface to 12" in diameter for a 9" pie plate. Constantly move and turn the dough to ensure it is not sticking.
- Once in the pie plate, store in an airtight container in the freezer. Or continue with a recipe to bake a pie.
This recipe makes one 9-inch pie shell
#pie #homemadepie #bakeapie #baking #fallbaking #fall #pumpkinpie #pecanpie #holidaybaking
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