Recipe by William (Uncle Bill) Anatooskin
After much experimentation and checking out other recipes, I finally came up with one that seems to work every time. I was also making pie pastry for my Peroshki (a Russian fruit tart), that is also very good. This recipe makes 1 - 9 inch pie shell.
Top Review by Debaylady
This is true...a no fail crust! I feel it is deserving of 5 stars even though I added a bit more flour and actually only used about a tablespoon of ice cold water. I like the combo of butter and shortening...tastes almost like the old fashioned lard pie crusts! I made it for a turkey pot pie and can't wait to make a dessert pie with this recipe. Thanks for another great addition to my recipe files!
- 1 1⁄3 cups all-purpose flour
- 1 pinch salt
- 1⁄4 cup cold butter, cut into small pieces
- 1⁄3 cup cold vegetable shortening
- 1⁄3 cup ice cold water
Directions See How It's Made
- In a mixing bowl, sift together flour and salt.
- Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
- Add ice water gradually, stirring with a fork until dough forms.
- Remove dough to a lightly floured surface and knead until dough is smooth.
- Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
- Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
- Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
- Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
- Crimp the edges in a decorative pattern.
- Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
- Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
- Place the pie shell in the refrigerator for at least 30 minutes to chill.
- Preheat oven to 375°F.
- Remove pie shell from fridge with the beans and bake for 20 minutes.
- Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
- Cool on a wire rack.
- Continue with whatever filling you decide to use.