Pie Crust Recipe

PORTLAND PEEPS


Makes two 9-inch crusts


2 cups all-purpose flour

1 teaspoon salt

1/2 cup Crisco shortening

1/2 cup cold unsalted butter, cut into small pieces

1/4 cup very cold water


1. Combine flour and salt in the bowl of a food processor.


2. Add shortening and butter.


3. Blend together until you have small grains. About 5-10 seconds is all it will take.


4. Prepare a container with some ice water. From that, measure about 1/4 cup.


5. Sprinkle the cold water through the tube of your food processor and mix until dough forms.


6. Divide the dough into two balls, place each onto a sheet of plastic wrap and flatten into a disk.


7. Refrigerate the dough for about an hour before you roll it out.


8. Roll out dough on a well floured surface using a well floured rolling pin. 


9. Once you’ve created a circle that’s 2-3 inches wider than the pie pan you intend to bake in, roll the dough around the floured rolling pin and carefully transfer it to the pan. Press it into place and remove any access dough (so you’ll have dough for pie crust sticks). 


Keeping all the ingredients cold is key to a successful crust. Another tip: preheat the oven to 400°F and bake the pie (with filling) for 15 minutes to set the crust. Then turn the oven down to 325° and bake your pie for an additional 45 minutes to an hour, depending on what filling you’re using. This will keep the bottom crust from being soggy.


To make pie crust sticks, simply roll out whatever dough you have leftover, place it in a pie pan, sprinkle with cinnamon and sugar, and bake for about 10 minutes at 400°F.


Happy Pi Day, and happy pie baking!

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