Tuesday, November 22, 2011

Perfect Pie Crust

My mom and I have a tradition that every Thanksgiving Eve, we bake pies together for the next day. How fortunate that just last month, I found a recipe for perfect pie crust while making a chicken pot pie. This dough was beautiful: pliant, easy to work with, and with all the best qualities of both butter (rich flavor) and shortening (flakiness and holding its shape). This makes 2 pie crusts.

Happy Thanksgiving!

Perfect Pie Crust

1/2 c. vegetable shortening
1/2 c. cold unsalted butter
3 c. all-purpose flour
1 tsp. kosher salt
1 c. ice water

Mix the shortening, butter and salt into the flour with a pastry blender until very crumbly. Add water until the dough comes together into a ball. Cover dough in plastic wrap and refrigerate at least 1 hour, or as long as 24 hours.

When ready to make pie, roll the dough out on a floured surface until it fits your pie pan. Fold in half, then in half again, and transfer to the pie pan. Now unfold it. Do the same with the top crust, tucking the extra dough under and crimping the edges. Bake as indicated in your pie recipe.

1 comment:

  1. I haven't had chicken pot pie in so long, and you made your very own. Impressive.


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