I wanted to start perfecting my own pie crust. I’ve been told numerous times that my grandmother’s delicious pie crust always included shortening. However, I couldn’t find shortening at all. Turns out I was looking in the completely wrong aisle. BUT I tried an all-butter crust and it came out wonderful. The next crust will have shortening. Then I can give my official ruling on butter v. shortening. Keep reading for the recipe.
Total Time: 2 hours and 30 minutes (about 2 hours of inactive time)
2 cups of All-Purpose Flour
½ cup of Cake Flour
1 cup Unsalted Butter (cubed and chilled)
1 teaspoon of Salt
1 teaspoon of Sugar
7 tablespoons of Ice Water
(1) Chill butter in cubes and freeze for at least 15 minutes. However, it’s best if it is in the freezer for at least over an hour
(2) Combine flour, salt and sugar in a food processor. Pulse to mix. Add butter and pulse six to eight times until the mixture resembles a crumbly, coarse texture with little pieces of butter in it. Add ice water, 1 tablespoon at a time, pulsing until the mixture just begins to clump together. If when you press the dough together it holds, then it is ready. If not, add a little more water and pulse again.
(3) Remove the dough from the machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, but do not over-knead. If you see little bits of butter in the dough this is ok. This will help the dough to stay flaky. Wrap each disc in plastic wrap and refrigerate at least one hour and up to 2 days.
(4) Remove one crust disc from the refrigerator. Let sit at room temperature for 5 to 10 minutes in order to soften just enough to make rolling the dough easier. Roll out, with a rolling pin, on a lightly floured surface to a 12-inch circle (about 1/8 inch thick). As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep it from sticking. I had to use more than a few sprinkles but it all worked in the end.
(5) Carefully place one disc onto a 9-inch pie plate. Use a pair of kitchen scissors to trim the dough to within ½ inch of the edge of the pie dish. Add filling to the pie.
(6) Roll out second disk of dough, as before. Gently place the disk onto the filling of the pie. Pinch the top and bottom of the dough rounds firmly together. Trim excess dough with kitchen scissors, leaving a ¾ inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough. Press together. Flute the edges using your thumb and forefinger. Score the top of the pie with four 2 inch long cuts, so that steam from the cookie pie can escape.
(7) Cook for as long as instructed.