Prep 30 mins
Cook 0 mins
This recipe makes two (2) pie crusts, and freezes VERY well. This recipe can be made by hand, or using a food processor. (I make mine by hand since I do not own one). Please make sure not to overprocess the ingredients, as this will result in a very tough crust, not tender and flaky as it should be! The key to a flaky crust is to have all the ingredients COLD when you start. I like to put everything (flour and all) in the freezer for up to 30 minutes before I start. You may also use 1 cup of vegetable shortning, or 1 cup of non-dairy butter, instead of 1/2 cup of each. I prefer using a mix of the two!
- 591.47 ml unbleached all-purpose flour
- 4.92 ml sugar
- 2.46 ml salt
- 118.29 ml vegetable shortening
- 118.29 ml margarine, non-hydrogenated (I use Earth Balance)
- 78.07 ml ice water, plus 1 tbp ice water as needed
- Measure out flour, sugar and salt in a bowl, and place in freezer.
- Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
- Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas. You can also use a pastry cutter, but I find my hands work even better.
- Slowly drizzle ice water over the top and gently knead until no dry patches remain.
- Try to press the dough together with your fingers, and it should hold together.
- If not, sprinkle some more ice water, and knead a tiny bit more.
- The dough should look rather rough, not smooth like bread or pizza dough.
- Divide in half and press each half into a round flat disk, wrap in plastice wrap.
- Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie.
- Roll out the dough.
- If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
- Flour your work surface and roll out dough, working from the middle out, in all directions.
- Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
- Roll dough over your pin, and transfer to your pie pan.
- Trim any excess dough, leaving about 3/4 inch around the edge.
- Follow the instrucitons what whatever pie you will be making.
- The second half of the dough can be used for another pie, or to top this one!