Pie Crust

Notes: This is double crust recipe for pie pan. Roll to 1/16".

  • 210 g all-purpose flour

  • 1 tsp salt

  • 4 tbsp (60 g) unsalted butter, chilled and cubed

  • 1/2 cup (100 g) vegetable shortening, chilled

  • 1/3 cup ice water

  1. Add ~2/3 of the flour and the salt to a food processor. Pulse 2 to 3 times until combined. The remaining flour will be added later.

  2. Scatter butter and shortening cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

  3. Scrape bowl, redistribute the flour-butter mixture then add remaining flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

  4. Transfer to a medium bowl then sprinkle ice water over mixture — start with 3 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.

  5. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).

ROLLING OUT DOUGH

  1. Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.

  2. Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.

  3. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.

  4. Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.

  5. Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.

  6. If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.