I have been on a quest to find a good pie crust for awhile now and this is the best one I have found so far! The crust is tender, flakey, and delicious! Thank you Ina Garten!
To make one 10 inch pie crust or two smaller 6 inch pie crusts (like the pictures shown in this post) you will need:
- 6 Tbs UNSALTED BUTTER
- 1 & 1/2 cup FLOUR
- 1 & 1/2 tsp SUGAR
- 1/2 tsp SALT
- 3 Tbs VEGETABLE SHORTENING
- 1/4 cup ICE WATER
Start adding the ice water a little bit at a time, pulsing in between. (If you have a food processor you can slowly drizzle the water into the feed tube while pulsing.) When the mixture begins to clump together you have added enough water. Pinch the dough in between your fingers to see if it holds together. The 1/4 cup water specified in the recipe should do the trick, but if it is still crumbly and falls apart in your fingers add a little bit more. Be careful not to add too much water though or else the crust will be tough!
Once the dough starts to clump together, dump the dough onto a clean and dry surface. Take the heel of your palm and press it down into the dough in order to 'shmoosh' the butter and flatten it into layers. Then carefully shape the dough into a disk.
Look at all of the butter clumps! This will create an extra flaky crust!
Wrap the dough in cling wrap and refrigerate for at least an hour (up to 2 days).
Next, place the dough into a 9 inch pie plate. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. (The picture below is a 6 inch pie plate.)
Then tuck the overhanging dough on the edges under itself and pinch with your fingers. Pour in your pie filling and bake at 400 degrees F for 45 to 50 minutes!
I made a strawberry pie, but you could use any filling you want!
Pie Crust
Ingredients:- 6 Tbs UNSALTED BUTTER
- 1 & 1/2 cup FLOUR
- 1 & 1/2 tsp SUGAR
- 1/2 tsp SALT
- 3 Tbs VEGETABLE SHORTENING
- 1/4 cup ICE WATER
Directions:
- Before you start, make sure that your butter is very cold! I usually cut the butter into cubes and then pop it in into the freezer for a few hours (or overnight)!
- Use a food processor and pulse together the flour, sugar, and salt.
- Add the cold butter and vegetable shortening to the food processor. Pulse another 6-8 times or until the contents start to look like course meal with pea sized butter chunks.
- Start adding the ice water a little bit at a time, pulsing in between. (If you have a food processor you can slowly drizzle the water into the feed tube while pulsing.) When the mixture begins to clump together you have added enough water.
- Pinch the dough in between your fingers to see if it holds together. The 1/4 cup water specified in the recipe should do the trick, but if it is still crumbly and falls apart in your fingers add a little bit more. Be careful not to add too much water though or else the crust will be tough!
- Once the dough starts to clump together, dump the dough onto a clean and dry surface.
- Take the heel of your palm and press it down into the dough in order to 'shmoosh' the butter and flatten it into layers. This will create an extra flaky crust! Then carefully shape the dough into a disk.
- Wrap the dough in cling wrap and refrigerate for at least an hour (up to 2 days).
- Once the dough is chilled, unwrap the dough, and place it on a lightly floured surface. Then, roll the dough out into a 12 inch circle. The dough should be about 1/8 inch thick.
- Next, place the dough into a 9 inch pie plate. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers.
- Pour in your pie filling and bake at 400 degrees F for 45 to 50 minutes!
I found this recipe at the following links: http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust.html, http://www.foodnetwork.com/recipes/ina-garten/fresh-blueberry-pie.html
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