Perfect Pie Crust Recipe

Details:

• Prep Time: 20 mins
• Total Time: 20 mins
• Yield: 2 pie crusts

Flaky and buttery, this is a simple and delicious pastry for all your pie recipes.  This recipe makes enough dough for a double crust or two single/bottom crusts.

Ingredients:

• 2 ½ cups all-purpose flour (354g)
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 8 tablespoons cold, unsalted butter, cut into 1/2-inch pieces (4-ounces or 113g)
• ⅓ cup solid shortening (Crisco) (63g)
• 6-7 tablespoons ice cold water
• 1 large egg, whisked with 1 tablespoon water (for egg wash)
• 1 tablespoon coarse sugar for topping if desired

Instructions:

1. Combine the flour, sugar and salt in the bowl of a food processor.
2. Pulse to combine.
3. Add the butter and shortening and process (using short bursts/pulses) until the mixture resembles a coarse meal. There should be some small pea sized pieces of butter visible.
4. Add 3 tablespoons of the cold water and pulse a few times to combine.  
5. Add 3 more tablespoons water and process until the dough starts to hold together.  Don’t over process.  
6. Add one more tablespoon of water, if needed, for a total of 7 at the most.
7. Gather the dough together and divide in half.  
8. Form each half into a flat disc. Wrap each disc with plastic wrap and refrigerate at least 1 hour or up to 3 days. You may need to let it come to room temperature for 15 minutes for easier rolling if it’s too cold.
9. Place a disc of dough on a well floured, clean work surface.  Using a rolling pin, start in the middle of dough and push outward with even pressure.
10. Start again in the middle and press outward but move around like you’re hitting all the numbers on the face of a clock.
11. Start at 12 o’clock, move to 2 o’clock, etc. until the dough is in a circle large enough to allow for a 1-inch overhang.
12. Trim excess dough with kitchen shears.

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