Continuing with the "How To" Series, today it's how easy it is to make a homemade pie crust!
AIMEE FORTNEY'S HOMEMADE PIE CRUST (DOUBLE CRUST)
This is for a double crust. If you do not need a double crust recipe, cut this recipe in half, but it is easy to freeze half of the dough for later use!
3 1/4 cups all-purpose flour (reserve 1/4 additional flour for rolling out your dough)
1 teaspoon kosher salt
1 1/2 Tablespoons sugar
1 1/2 sticks cold unsalted butter
1/4 cup cold vegetable shortening
1/3 to 1/2 cup water (with ice cubes to ensure it is very cold)
Cut the butter into small pieces and place the butter and the shortening in the freezer while you get set up and ready to make your pie dough. Place the flour, salt, and sugar in the food processor and pulse to mix. Add the butter and shortening to your flour mixture and run until the butter has been incorporated. Next, slowly pour the ice water into the food processor and run just until the dough begins to form a ball. Now, depending on your weather, you may not need all of the water. Watch it closely, and when the dough forms a ball, stop! Dump this ball of dough out on a floured counter or cutting board and roll into a smooth ball. Wrap in plastic wrap and place in a zip-top freezer bag, and refrigerate for an hour so it is very cold when you are ready to handle. You could also freeze your dough at this point.
When ready to bake your pie, cut your dough in half. Place one piece of dough on your floured surface, then roll out using a rolling pin. You will want to spin the dough to keep it from sticking to your counter or cutting board. Just imagine that your dough is a clock, and move it "15 minutes" each time you turn it. When ready to place in your pie dish, fold the dough over your rolling pin, then place it on top of your pie dish, and unroll, to fit the pan.
If you are making a pie that does not need the top crust, you may store in a freezer bag, and freeze the remaining pie crust.
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