Pie Crust
Pie Crust
(17)
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| Yield: | 2 9-inch crusts |
Ingredients
- 2 1/2 cups King Arthur Unbleached Pastry Flour or King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 1/3 cup vegetable shortening
- 1/2 cup (1 stick) cold unsalted butter
- 1/2 cup plus 1 to 2 tablespoons ice water
Directions
1) In a medium bowl, whisk together the flour, and salt.
2) Cut in the shortening until it's in lumps the size of small peas.
3) Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail.
4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough
5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's ok if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without creating a wet spot.
6) Fold the dough over on itself three or four times to bring it together, then divide it in half and pat it into two disks 3/4-inch thick.
7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later.
Wrap in plastic and refrigerate for 30 minutes before rolling.
Reviews
12/13/2011- I wish I could give this recipe 10 stars. At first I tried making this in the food processor but I must have overmixed, because the crust dissolved into powder when I cut into it. For my next try, I followed the instructions for making the crust by hand, and I made sure that I could see flakes of butter in the dough when I was finished. Oh my! The crust was delicious! MUCH better than boxed crust. I can hardly wait to make another pie!
11/29/2011- Disappointing. The dough is a dream to work with, but for us, the flavor just wasn't there. I'll try something else next time.
11/24/2011- Well, I wanted this pie crust to turn out but "sigh" it did not. I just could not get it to roll out without cracking. I tried 3 times. I have been making pie crust for 30 years and have never had this problem. Not exactly sure if it was the recipe or me. Somehow I think it was the flour to shortening ratio. Too bad, I love you guys. But I did make your Lemon Bars and they were delicious.
- 11/18/2011
- Although I am a caterer, I always asked my mom to make pie crust for me. I was so afraid of making a tough crust. I finally decided to try and now I don't know what the heck I was so afraid of. The directions are good...especially the tip for using the spray bottle because you are less likely to add too much. That was a great tip. Also, I did use the food processor by using the pulse button. My crust was not only flaky which I love, but it was so flavorful. Now I am wondering if it would be even better if I use butter flavored Crisco. It seems like a win win. I think I may try it next. I did add about a Tbsp of sugar to the dough mix in the processor.
- 11/03/2011
- I made this pie crust today for a pumpkin pie.I've only made 3 or 4 crusts by hand ever and it came out perfect!!!!Great instructions.The taste was very good.My only worry was the bottom wasn't crisp but I can over look that.Will be trying again and will keep making my own crusts ,no more store bought for this girl.I was surprised how easy it rolled out,I rolled it around my rolling pin and placed in pie plate.I did just like it called for to rest it in fridge for 30 min,could still see pats of butter in spots when I rolled it out.Have one left will bake it plain to make a chocolate pie, my pie pan is very large and I had plenty of dough for 2 pies.I used KAF all purpose unbleached flour .Thanks again KAF from one happy Ga girl.Got lots of compliments on this pie today,my family couldn't believe I made it:)
You could try pre-baking your crust for about 10 minutes or just until it is set (not browning). Be sure to dock (poke holes) in the crust to allow the air to escape so that it doesn't puff up when baking. ~Amy
- 10/16/2011
- This crust was delicious! I do have one question, though. Even when I rolled the dough along the flat surface to even out the edges, my edges were cracking. Does this mean I did not add enough water? It tasted good, but I've struggled for years with pie crust - I can't seem to roll it out evenly and my edges are always a mess. Your advice would be so appreciated!!
- 09/25/2011
- Simply wonderful and clear directions and a delicious result!! I am not afraid of much in the kitchen, but pie crust seemed like an insurmountable task. The pictures and directions were wonderful, and the crust rolled out like a dream!!! My one extra tip that I read elsewhere was to roll out the dough between two pieces of parchment so that you are not tempted to sprinkle too much flour on the surface and make it tough, plus it made it easy to transport from my rolling area to the pie plate. King Arthur Flour and the team behind it have never let me down!
- 06/28/2011
- What an unbelievable pie crust - the pastry flour is FANTASTIC and I was even able to get a beautiful, flaky, easy to roll out, CHOLESTEROL FREE pie crust using SMART BUTTER! Thank you King Arthur for the fabulous flour!
- 12/03/2010
- I was warned by family members that making pie crust from scratch would be hard, but then I found this recipe. I didn't add the optional sugar since the pumpkin filling was already quite sweet, and it turned out perfectly.
- 12/01/2010
- I have used this recipe on several occasions and it has never failed. It is a winner!
