PIE

FIRST: Begin with an excellent homemade crust

Ingredients

• 2½ cups of flour (all-purpose)
• ½ cup cold shortening (I use the Crisco sticks, half a stick per crust)
• ¾ cup cold butter (I use salted butter, 1½ sticks)
• ½ tbs. kosher salt
• 1½ tbs. sugar
• 6 tbs. of ice water, add 1 or 2 more if necessary

 

 

Instructions

1. Pulse the dry ingredients in a food processor, to mix.
2. Add the cold shortening in pieces. Pulse a few times.
3. Cut the butter in chunks and add to mixture. Pulse until the butter chunks are about the size of pencil eraser.
4. Add the water a little bit at a time and lightly kneed into dough. (6 tbs. should be enough, only add more if crust is too crumbly to work into a ball)
5. Split the dough in half, roll in balls and wrap in plastic wrap.
6. Chill in the refrigerator at least 45 minutes.
7. Roll out pie crust on floured surface.