Favourite Homemade Pie Crust
For a 9 inch pie Make sure you have cold ingredients, don't overwork the dough-it will make it tough, add ice water GRADUALLY-too much makes the crust tough, not enough makes it crack. The dough should just form clumps.
Yield
8 servingsPrep
20 minCook
0 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ |
all-purpose flour
|
*
|
|
| ¼ |
salt
|
*
|
|
| 5 | tablespoons |
butter
cold, cut up |
|
| 3 | tablespoons |
vegetable shortening
|
|
| 5 | tablespoons |
water
ice cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 |
all-purpose flour
|
*
|
|
| 0.3 |
salt
|
*
|
|
| 75 | ml |
butter
cold, cut up |
|
| 45 | ml |
vegetable shortening
|
|
| 75 | ml |
water
ice cold |
|
Directions
In a large bowl, mix flour and salt. With a pastry blender, cut in butter and shortening until mixture resembles course crumbs. Add water, 1 tablespoon at a time until dough just forms clumps.
Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. If overnight, let it stand for 30 minutes before rolling.
