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Perfect Pie Crust Recipe

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This recipe for Perfect Pie Crust is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 T (1 ½ sticks) very cold, unsalted butter
3 cups all-purpose flour
1 T sugar
1 tsp kosher salt
1/3 cup very cold vegetable shortening
½ cup ice water
Directions:
Directions:
Cut the butter in ½ inch dice and return it to the refrigerator while you prepare the flour mixture.
Place the flour, sugar, and salt in a bowl of the food processor, pulse a few times to mix. Add the cold butter and shortening and pulse 10-12 times until the butter is the size of peas. With the machine running, pour the ice cold water down the feeding tube and pulse until a ball forms. Dump the dough out on a floured board and turn it into a ball. Wrap in plastic wrap and chill for 30 minutes.

Cut the dough in half. Roll each piece out on a well-floured board into 12-13 inch circle, turning to make sure dough does not stick.

Can wrap well and refrigerate for four days or freeze up to 3 months. Defrost in fridge.

When using for two crust pie, beat together one egg with 1 T milk. Place rolled, bottom crust in pie dish. Fill pie. Brush the edge of the crust with egg mixture. Carefully lay top crust on top. Trim and crimp. Brush top crust with egg mixture and cut three slits to allow steam to escape. Can sprinkle with sugar for sweet pies.

Place pie on sheet pan that has been covered with parchment to bake.

 

 

 

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