Why choose homemade pie crust over a simple pillsbury crust? Pillsbury crust is very good! Don't get me wrong. But, my homemade crust recipe is better. For one thing, it maximizes the butter flavor and increases the flaky texture. If you have the time, why not make it? If you don't have the time, don't sweat it.
Description
This pie crust has 1 component:
The crust!
Prep time: 2 hours and 25 minutes
Cook time: 0 minutes
Total time: 2 hours and 25 minutes
Yields: 2 pie crusts
Ingredients
Pie crust
2 1/2 cups of all-purpose flour (spooned and leveled)
1 1/4 teaspoons salt
2 tablespoons of granulated sugar
7 tablespoons of unsalted butter, chilled and cubed
3/4 cups vegetable shortening
1/2 cup + 3 tablespoons of ice water
Instructions
Mix the flour and salt in a large bowl. Using a fork or a pastry cutter, cut the butter and the shortening into the flour and salt mixture. It should not be a dough texture just yet.
One at a time, add in one tablespoon of water at a time. Once the dough starts to form large clumps, do not add any more water. It should not feel sticky or overly dry.
Split the dough in half. Roll each half into a ball and flatten each with your hands until it is about 1-2 tablespoons in width. Wrap both halves separately in plastic wrap and refrigerate for about 2 hours.
Flour a work surface. Lightly flour each ball of dough and the rolling pin. Roll each half gently, making sure to rotate the dough after every couple of rolls to keep its circular shape.
Continue with your recipe!
Notes
Make ahead instructions: This pie crust can be made up to 3 months in advance if you freeze the disks. Leave out at room temperature for at least 12 hours before you handle to make your crust.
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