While making the crust for my Pumpkin Pie I decided to take step-by-step pictures to help you make perfect pie crust, too! It is so easy and way better than any frozen or refrigerated pie crust you can buy.
First assemble all the ingredients:
Perfect Pie Crust
2 1/2 cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons unsalted butter, ¼”cubed and chilled
8 tablespoons (butter flavor) Crisco shortening, chilled
6-8 tablespoons ice water
Cube the unsalted butter and the Crisco shortening (OR LARD, if you dare!) and place in the freezer for at least 30-60 minutes.
Place Flour, sugar and salt in the bowl of a processor.
Pulse flour, salt and sugar to combine.
Add frozen shortening and butter cubes; pulse to coarse meal stage. (30 seconds).
Fill a cup with water and add a few ice cubes. Let stand about 5-6 minutes then discard ice and measure out the water by tablespoons. Start with 6.
Add water by the tablespoon, pulsing just until the dough comes together. Add up to 8 tablespoons if necessary. Test the dough by squeezing a bit of the dough in your hand.
If it stays together it is ready. If it is still crumbly, add a tablespoon of water and pulse again. Repeat test. Add another tablespoon if necessary. I typically use 8 altogether. Depends on the climate.
Divide dough in two; wrap well in plastic forming a disc and chill. This will make enough crust for two single-crust pies or one double crust pie. These can be successfully frozen for future use.
Use as directed in your recipe. Best results: Roll and fit pie crust to the pan. Chill before filling or baking blind.
Here is how I do it without rolling the dough for my 8″x 2″ Quiche pan with removable bottom:
Place 2/3 of the pie crust crumbles into the bottom of the quiche pan. (I do spray the pan with a little vegetable spray for easy release). Using your fingers, gently bring some of the crumbs up the sides of the pan, rotating as you go until the sides are covered. Then get a piece of Plastic Wrap and place over the pan.
Gently press the crumbs evenly over the bottom of the pan. This can also be done using a straight-sided stainless steel measuring cup. Gently pressing the bottom and sides to evenly distribute the crust. Do not overwork so as not to melt the butter/shortening. Now using the tips of your first two fingers, gently press the edges of the crust to within 1/4 inch of the rim.
Double wrap the pie pan in plastic wrap and then foil. Place in freezer until ready to use. Place remaining 1/3 of the pie crust crumbs into a zip lock bag and squeeze together to form a small disc. Squeeze out the air and freeze for future use. Or you can roll it out; cut into shapes with a small cookie cutter, sprinkle lightly with sugar and bake on a cookie sheet to use for decorations.
Perfect every time. Chiqui Note**I sometimes will grate a little nutmeg or sprinkle in a little cinnamon in the crust mixture if I am making an apple pie or sometimes in my pumpkin pie for extra flavor.
Have a Blessed Thanksgiving and Merry Christmas
until next time……Bon Appetit