2 ½ Cups all-purpose flour
1 Teaspoon salt
1 Teaspoon granulated sugar
1 Cup unsalted butter, chilled and cut into 1” pieces
4 Tablespoons vegetable shortening, chilled
3-4 Tablespoons ice cold water (loaded with ice cubes)
1 Pastry cutter
1 Rolling pin
1 8-9” Pie pan
Along with cold ingredients it can help to keep the mixing bowl and rolling pin cold. Mix flour, sugar and salt together evenly and briskly with a fork or whisk. Add the butter and vegetable shortening to the bowl and begin to cut the fat into the flour until it resembles cornmeal. Sprinkle the ice water over the flour mixture several times while cutting the fat into the flour with the pastry cutter. Do not overwork the dough; you should see little pockets of the butter/shortening (this is what will make it flaky). Gather the dough into your hands and form a ball of dough, it should be tacky wet prior to chilling in the refrigerator, cover with plastic wrap and chill at least 30 minutes.
Cut the ball of dough in half and return half back to the refrigerator, roll the dough out on a lightly floured surface to the desired shape and thickness. It helps to flip the partially rolled dough out on a re-floured surface. Use a spatula to loosen the rolled out dough from the surface. Grease the pie pan. Placing the dough into the pie pan; from one edge of the dough begin rolling it over top of the rolling pin until it is hanging evenly. Unroll the dough over the pie pan and adjust with a spatula underneath to make sure it is evenly placed. Lightly adjust the dough into all corners and perforate the dough with a fork.
Single Crust Recipe: Cut, fold and pinch the top edges of the dough with your favorite design. Place back into the refrigerator to chill for at least 30 minutes. This will help the crust maintain little bit of the form you created on the edges.
Double Crust Recipe: Add filling and repeat the same steps from the bottom crust to place the top crust over the filling. Cut, fold and pinch the top and bottom crusts edges of the dough with your favorite design. Chill the pie if you want to maintain the design or begin baking. Advanced: brush water or 1 egg white across the entire top of the pie crust and sprinkle with sugar for a nice shiny light brown crust.
Remember to tell everyone how difficult it is to make pie dough. We don’t want everyone thinking they can do it, job security! By the way I have an incredible recipe for an “Apple Carmel Pecan Pie”, as a co-worker once told me; “that make me wanna slap my momma”. Translated by another co-worker for me = “Excellent Pie”.
Makes two 8” pie crusts.