Baking pies from scratch is one of the most self-fulfilling creations you’ll ever make. There’s just something raw, down to earth, peaceful and gratifying about it… well, it is now – but it wasn’t always that way for me.
When I first started baking and my kiddos were young, I’m pretty sure I scared them away from ever wanting to bake from scratch! Well two out of three (Jackie is a natural baker and it has nothing to do with me).
I would make the pie dough over and over again! Some came out bad or okay and some were great but it seemed that I couldn’t make them consistently come out the way I wanted. Turns out there are a few things to consider when baking and when making pie crust such as the oven you’re using. Not all ovens are created equal! You need to get to know your oven, just like anything else that’s worth the time, this step is important.
If your pies take longer then what the recipe states that’s okay … no Pastry Police will come after you!
If you’ve never made pie crust from scratch, get ready to be frustrated a few times but whatever you do, DON’T GIVE UP!
The other thing that made a big difference for me is the kind of shortening you use. I’m not going to get into all the different kinds but I will say that I’ve experimented with them all and this recipe is my very very favorite go to pie crust!
Somewhere along the way I found the perfect pie crust recipe but you be the judge 🙂
I make my dough in a food processor but you don’t have to and it’ll come out the same … it is much faster in the FP (food processor 🙂
This recipe will make 2 pie crust
3 cups all purpose flour
1 tsp kosher salt or 1/2 tsp reg salt
1 tbsp sugar
8 tbsp very cold diced butter
1/2 cup very cold vegetable shortening
1/2 cup ice cold water
Add flour, salt and sugar to FP and pulse a few times
Add the butter and shortening then pulse until you have pea size bits ( don’t over think this … they don’t have to be perfectly round peas) 🙂
Add the ice cold water and pulse until it forms a ball.
Move it to a flowered surface and knead it a couple of times and form a ball.
Wrap it in plastic wrap and put in the fridge to chill for about 20 or 30 minutes. Cut in half when ready to use.
Note: I’ve used the dough immediately after and have no problems but if it’s really sticky then put it in the fridge.
Also, I’ve kept it in the fridge for a few of days but you may want to freeze it if you’re going to go longer.