Homemade Pie Crust

This is something you should know how to make and just keep the dough in the freezer. I mentioned previously that I dedicate a morning once in a while where I just made pie dough and puff pastry dough to freeze so it is always on hand. This saves so much time. Then whenever I need it just transfer to the fridge to defrost the night before using. Since making this dough it really had me experimenting making pies more which has been a lot of fun! and yummy hehe So here is how ya do it..

Make sure you use COLD shortening, unsalted butter, and water. I put water in a mini mason jar and add ice cubes, then from there I measure out the amount when called for.

First place the flour and salt into a bowl. Cut the butter into about 1/4 inch cubes and then add to flour. Do the same with the shortening. Using two forks or pastry cutter, cut the butter and shortening into the flour. Pastry cutters make this soooo much easier, I'd recommend going to the re use it center and picking a cheap one up. If you like pies and like this recipe you'll be using it lots. Then once it resembles little pea size chunks add the water in gradually (usually a spoonful at a time) and mix together. Big chunks of the butter and shortening is okay that helps it make it what it is. Roughly make a ball. If it is too crumby add a little bit more water. Cut in half. Then turn each half into a flattened disk shape. Wrap that with plastic wrap and pop in the fridge for 2 hours or overnight. Or do what I do and freeze it.

Homemade Pie Crust Recipe:

Ingredients:

2 1/2 cups all-purpose flour spoon and leveled

1 tsp salt

6 tbsp unsalted butter, chilled and cubed

3/4 cup vegetable shortening, chilled

1/2 cup ice water

Instructions:

1. Mix the flour and salt together in a large bowl. Add the butter and shortening.

2. Using a pastry cutter or two forks, cut the butter and shortening into the flour mix. It should look like pea sized bits with a few larger bits.

3. Measure 1/2 cup of water and add ice to it in a small bowl. Stir it around for a bit and then measure 1/2 cup of water out from that bowl. Drizzle cold water 1 tbsp at a time. Use a wooden spoon and stir around after each bit of water added. Usually you will only need 1/2 cup but add more if it's too crumbly.

4. Transfer pie dough to a floured countertop. The dough should come together easily and not feel overly sticky. Fold the dough into itself until the flour is fully incorporated into the fats. Form into a ball. Divide ball in half and flatten into disks using your hands.

5. Wrap each half tightly in plastic wrap. Refrigerate for at least 2 hours or overnight. You can freeze dough for up to 3 months just thaw overnight in the fridge before using in your pie recipe.

6. When rolling out make sure surface is dusted with flour and you flour your rolling pin. You will want to roll in all directions starting from the center of your disc making a circle. Visible specs of butter are perfectly normal.

7. Proceed with your pie per your recipes instructions.