Pie Crust

This is the pie crust recipe that I used for Thanksgiving pies this year. I thought it was very easy to assemble, and, other than feeling more comfortable with more dough per pie, had no other issues with it. It worked very well with the four types of pies that I baked, and I will definitely use it again.

PIE CRUST
Based on recipe found here. Note that the linked recipe is for a double pie crust. The following recipe is for one pie crust, equivalent to 3/4 of the linked recipe, since I found it easier to work with a greater amount of dough.

INGREDIENTS

1 7/8 cups (237 g) all-purpose flour
A little less than 1 tsp. salt (technically 15/16 tsp.)
4 1/2 tbsp. (68 g) unsalted butter, cubed and chilled
3/8 cup (116 g) vegetable shortening, chilled
1/2 cup ice water

DIRECTIONS:

  1. Cube butter and shortening. Put in small bag in the freezer for at least 30 minutes. Add ice to a small glass of water.
  2. Mix flour and salt together in a large bowl.
  3. Add chilled butter and shortening. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembles coarse meal.
  4. Measure 1/2 cup of water from the small glass of ice water. Slowly drizzle ice water, stirring with a spatula after each tablespoon of water. Stop adding water when the dough begins to clump. Do not add any more water than necessary to achieve clumpiness.
  5. Roll the dough out on a floured surface. The dough should come together and not feel overly sticky. Form the dough into a ball, then flatten into a 1″ thick disk.
  6. Wrap disk tightly in plastic wrap and refrigerate for at least an hour.
  7. Proceed with pie per recipe’s instructions.
Advertisements

4 thoughts on “Pie Crust

  1. Pumpkin Pie | The Viscious Cycle February 22, 2015 at 7:09 pm Reply

    […] Pie crust 2 cups (15 oz. can, 450 g) pumpkin puree 3 large eggs 1 1/4 cups (250 g) dark brown sugar, packed 1 tbsp. cornstarch 1/2 tsp. salt 1 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves 1/8 tsp. ground black pepper 1 cup heavy cream 1/4 cup milk […]

  2. Pecan Pie | The Viscious Cycle February 22, 2015 at 7:38 pm Reply

    […] Pie Crust 1 cup (200 g) granulated sugar 3 tbsp. brown sugar 1/2 tsp. salt 1 cup light corn syrup 3/4 tsp. vanilla 1/3 cup salted butter, melted 3 large eggs, beaten 1 heaping cup pecans, chopped […]

  3. Apple Crisp Pie | The Viscious Cycle February 22, 2015 at 10:20 pm Reply

    […] & Filling: Pie crust 6 apples (2 pink lady, 2 granny smith, 2 honey crisp) 1/2 cup brown sugar 2 tbsp. all-purpose flour […]

  4. Chocolate Truffle Pie | The Viscious Cycle February 22, 2015 at 10:47 pm Reply

    […] Pie crust 1 cup (88 g) cocoa powder (Hershey’s Special Dark) 3/4 cup (155 g) light brown sugar 3/4 cup (150 g) granulated sugar 1 tsp. salt 7 eggs 2 tsp. vanilla […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s