Perfect Pie Crust

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1 3/4 cup Flour (I use Better for Bread)

2 tsp. sugar

3/4 tsp. salt (I Use Kosher)

6 Tblsp.  Small Dice Butter (very Cold)

1/4 Cup Shortening (I use Butter Flavored)

7-8 Tblsp. Ice Cold Water

♦Unlike my dear grandmother, I have a sweet little food processor

that allows me to save my hands.

Put all the dry ingredients in the food processor, then add the butter cubes.

Pulsate until they are well mixed in and then mix in the shortening the same

way.   Turn this mixture out into your favorite bowl and start adding the Ice Water

to it. Mix as you go.  Aim for the 7-8 Tblsp. It may take a little more. I usually start

with a fork and then finish the mixing with my hands. Mix just until everything

is smooth and well mixed. Over mixing makes unhappy pie crust.

Form a ball and wrap with clear wrap. Pop in the fridge for about 30min.

When the time is up, unwrap and place on floured surface.  Roll out into a circle

that is about 1/8″ thick.  1/4″ if you like it thicker.   I usually lightly brush the surface

with flour so it doesn’t stick during the next step.

Fold in half and then fold in half again.  It will look like a pie  wedge.  This makes it

easier to transport to the pie plate without it tearing.  Place the point in the middle of the

pie plate and start carefully unfolding.  Press the bottom side into place all the way around

and be sure to puncture the bottom with plenty of fork holes.   As far as the sides, this recipe

gives you plenty of extra for a decorative edge.  Be creative.

If you are making a No Bake Pie then put the pie crust

back into the fridge for 30 min.

Remove and  bake crust at 350 degrees for about 20 – 30 min.   until golden

Butter cut into small squares.

Cut Butter into small pieces. Keep cold until ready to use.

Dough should look cornmeal. Butter and shortening should be well inter grated .

Add ice water a little at a time. Start mixing with a fork, but be sure not to over mix because this causes the dough to be tough.

When dough comes together in a ball, make sure it is moist but not too wet.

Wrap dough in plastic wrap and place in frig. for 30 min.

Roll dough out on a floured surface to a thickness of 1/8″” to 1/4″

Lightly flour the surface of dough and then fold in half and then half again.

Carefully lay in pie pan and unfold slowly so you don’t tear the dough.

Shape dough to the pan, pressing into the pan bottom. Use fork to puncture pie bottom to allow air flow while baking.

Cut strips of dough with a knife or pizza cutter to use for the braid. Braid and then attach to edge of pie. You made need to wet dough as you attach the braid to help with the attachment.

Pie Crust with braided edge

Cool before filling.

Note:  I sometimes use baking marbles and parchment paper to hold sides up while

baking.  Also, foil gently laid over the edges prevents the crust from becoming brown

and dry.