This pie crust. I know, I know you might be thinking you can’t do it. But you can! It’s so easy once you get the steps down. The key to good pie crust is COLD. Your butter should be cold, your water should be freezing, your hands quick. And use a mixer, there is no shame in that game. This recipe will end your fears. If it doesn’t I will fly out and make you a pie (and by fly out and make you a pie, I mean I will help you via internet figure out what went wrong) Recipe can be seen on Foodgawker.com
This recipe will give you enough for a bottom crust, so double it if you need two or a top and bottom crust.
- 1¼ cups of all purpose flour
- ½ tsp kosher salt
- 1 T sugar
- 6 T chilled butter cut into pieces (I use Plugra)
- ¼ cup Crisco
- 3-4 T ice cold water*
- *Place water in freezer first, just a small glass of it to keep super cold
- In standing mixer mix on low flour, salt, and sugar just to combine.
- Add butter and Crisco and let come to coarse crumbles on low speed.
- Add one tablespoon of water at a time until forms a ball.
- Take out of mixer and wrap in plastic wrap for 30 minutes.
- Use as desired.
- Can be made and frozen for six months.
- Leave in fridge overnight if using the next day.