How to Make a Perfect Pie Crust!

After many years of using store bought pie crusts and getting more and more irritated at the cost. I decided to learn how to make my own.  I have, after many recipes classes and personal experimentation, come up with the perfect (my opinion) pie crust.

This will be enough for a 2 crust pie.

you will need :   bowl

                        fork

                         pastry blender

                        measuring cups

                        wax paper

                        rolling pin

                        pie pan

                        small knife

Ingredients:        about 2 cups of all purpose flour

                         pinch of salt

                         1 stick of butter

                         1/2 cup butter flavored shortening

                         about a half cup of ice water

1.   Put your flour in the bowl with the salt. 

2.   Cut the butter up into smaller pieces and drop into the flour. use the pastry blender to cut it into smaller pieces

       and toss it with the flour. When the pieces are about the size of raisins add the shortening and do the same until 

       it looks like coarse meal.  Hint:  it should look like there are lots of little chunks of butter that are just coated with

       flour.  

3.    Add ice water a few tablespoons at a time and gently toss with the fork just until it is barely wet enough to hold

       together. 

4.    Cut 4 pieces of wax paper about as long as it is wide.   Divide the dough into 2 equal parts.  place one part on a 

       piece of wax paper, smoosh it down a bit and place another piece of wax paper on top of it.  Now roll it out till 

       it is the thickness you desire.  Place it on a flat surface in your fridge.   Repeat that process with the second part.

5.    Make your filling. and preheat your oven to 400

6.    Remove one crust from the fridge, and peel off one of the wax papers carefully (work as quickly as you dare).  

       Place the crust, paper side up over the pie pan and press it into the pan and peel off the remaining paper. 

       Bottom crust is now in.  Fill the crust and repeat with the other crust, only over the top.  Press it down 

       around the edges with a fork over the edge of the pan and then use a knife to trim off the extra.    

7.    Bake 45 min to an hour.

Hints:      Always keep your ingredients as cold as possible,  If baking a one crust pie bake as you usually would ,

               if making a cream pie bake the crust ahead of time at 400 for about 10 or 15 minutes and then cool and

               fill.                       

Comments (2)

Margie Lynn said:

	... I need this I love baking, but pie crust are not my shinning glory!
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August 18, 2010
Votes: +0

chelisue said:

	... well Margie try it and let me know what you think If you have any questions let me know that could help me clarify my article ;-) this recipe has always yielded a super tender very flakey crust for me and it smells sooooooooo good when its baking...
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August 18, 2010
Votes: +0