Listen up boys and ghouls! Okay, bad halloween pun. But here’s the deal: Sunday is the first day of November, which means there’s going to be a lot of pie baking over the next 2 months. I want to make sure you don’t miss out on any of the action, so we’re going to have to start practicing our pie dough. Does that make you scared? Please. Save it for the haunted houses this weekend.
Making homemade pie crust is wayyy simpler than it’s always made out to be, it just takes a little practice and a little patience. We’re doing it the old fashion way – no fancy food processors or equipment required. Watch the video, see how it’s done, then get your butt in the kitchen and start practicing. Sunday is the perfect day to start, and I’m sure every one you know will gladly be a guinea pig.
- 3 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar (omit for a savory pie)
- 3/4 cup (12 tablespoons or 1 1/2 sticks) cold butter, cut into small cubes
- 6 tablespoons vegetable shortening*
- 6 tablespoons to 1/2 cup ice water (or more)
- 1 egg, beaten (for double crust pies only)
- Combine the flour, salt and sugar (for sweet pies only) in a medium bowl. Add the butter and shortening, then use a pastry cutter or fork to break down the fat until it becomes the size of peas. Pour in 6 tablespoons of water and mix gently with a rubber spatula or wooden spoon until the dough just starts to form a shaggy mass. Add more water one tablespoon at a time if needed. Use your hands to press the dough until it just comes together. Resist the urge to knead and squish - overmixing will make it tough. The dough should not be sticky, and you should be able to see the pieces of butter and shortening flecked throughout.
- Once the dough has formed, split it into two balls, then gently shape them into discs. it's important to shape them well now so they roll out nice and round later. Wrap them in plastic and refrigerate for a minimum of 30 minutes (or up to two days). For longer storage, wrap tightly and freeze for up to 6 months.
- When the dough has rested and chilled, remove one disc at a time, unwrap and place on a generously floured work surface. Dust a rolling pin with flour, and begin to roll out the dough, rotating it 1 inch after every 1-2 rolls. This will help ensure the dough doesn't stick to the counter, and will also keep it in a round shape. Use a measuring tape or the pie plate to determine when the dough has reached the right circumference. It should measure about 3 inches larger than the pie plate. If the dough does not roll out perfectly round, use a knife or a pizza cutter to trim the edges and even it out.
- Gently roll the dough onto the rolling pin and use it to transfer to the pie plate, then press it in to fit. Tuck the loose pieces under, then use your fingers or a fork to crimp the edges. Proceed with the baking directions from your recipe.
- If using a top crust, pour in the filling, then go around and dab the top edges of the crust with water. Remove the second disc from the fridge and roll out the same way as the bottom, then use the rolling pin to transfer it over top to cover the filling. Use your fingers to pinch together the edges of the top and bottom crust to seal in the filling, then, then use a pair of kitchen shears to snip off any excess, leaving about 1 inch of overhang on all sides. Tuck and roll the overhang under, then use your fingers or a fork to crimp the edges. Cut a few slits to vent the top, then brush all over with the egg wash. Bake as directed.
- *I prefer to use a non hydrogenated vegetable shortening such as Spectrum Organic