By Rachel
Ok, ok, so I should have posted this BEFORE Thanksgiving, but I got caught up in the busy-ness of the holiday and didn't get around to it. The good news is that this pie crust is AWESOME and you can make it for any pie (Christmas is coming, tra la, tra la!).
Please keep in mind I am a terrible photographer and the pictures really don't do the deliciousness justice. If anyone makes this and take a better picture I will gladly swap it out!
Please keep in mind I am a terrible photographer and the pictures really don't do the deliciousness justice. If anyone makes this and take a better picture I will gladly swap it out!
You will need (this makes enough for one covered pie like in the picture):
2 1/2 cups flour
1 tsp salt
2 Tbs sugar
3/4 cup unsalted butter, chilled/cold and cut into 1/4 inch cubes
1/2 cup (8 Tbs) all-veggie shortening (such as Crisco)
6-8 Tbs ice water
To make the dough:
Cut your butter into 1/4 inch cubes and keep in the fridge until you need it. Mix flour, salt and sugar in a food processor (if you don't have a food processor like me, just mix it in a bowl). Scatter the butter cubes over the flour mixture and toss to coat each cube of butter with flour. If you are using a food processor, do about 5 1-second pulses to cut butter into the flour. If you are not using a food processor, use a pastry cutter or fork to break apart the butter pieces into the flour.
2 1/2 cups flour
1 tsp salt
2 Tbs sugar
3/4 cup unsalted butter, chilled/cold and cut into 1/4 inch cubes
1/2 cup (8 Tbs) all-veggie shortening (such as Crisco)
6-8 Tbs ice water
To make the dough:
Cut your butter into 1/4 inch cubes and keep in the fridge until you need it. Mix flour, salt and sugar in a food processor (if you don't have a food processor like me, just mix it in a bowl). Scatter the butter cubes over the flour mixture and toss to coat each cube of butter with flour. If you are using a food processor, do about 5 1-second pulses to cut butter into the flour. If you are not using a food processor, use a pastry cutter or fork to break apart the butter pieces into the flour.
Now begin to add the shortening, 1 Tbs at a time, cutting into the flour mixture just like you did with the butter. After all the shortening is added, you should have a crumbly mixture with lumps no bigger than a pea.
Fill a measuring cup or glass with ice and water. If you are using a food processor, take your dough out and put it into a mixing bowl. Add 6 Tbs of the ice water to the dough. Using a rubber spatula, press down on the dough, using a folding motion, until the water makes the dough stick together. Use up to 2 more Tbs of ice water if your dough is not sticking together.
Separate the dough into two equal pieces, sprinkle with flour and wrap in seran/plastic wrap. Refrigerate the dough for at least 2 hours before rolling out. I like to make my dough the day before I make the actual pie so it's really cold and easy to work with.
Fill a measuring cup or glass with ice and water. If you are using a food processor, take your dough out and put it into a mixing bowl. Add 6 Tbs of the ice water to the dough. Using a rubber spatula, press down on the dough, using a folding motion, until the water makes the dough stick together. Use up to 2 more Tbs of ice water if your dough is not sticking together.
Separate the dough into two equal pieces, sprinkle with flour and wrap in seran/plastic wrap. Refrigerate the dough for at least 2 hours before rolling out. I like to make my dough the day before I make the actual pie so it's really cold and easy to work with.
After your dough is chilled - use the Apple Pie recipe to make your pie and ENJOY!!
