Best Pie Crust

This is my favorite piecrust recipe. I use it for all my crust needs, Quiche, Pie, of course, any time I need crust -- I use this one. It really is a simple recipe and comes together quickly. It can be halved if you only need one crust I've put the halved ingredients in (Parenthesis).

Prepare the shortening and butter:

On a small plate covered in plastic wrap, measure out the butter and shortening. Cut in to small pieces and place in fridge to keep it cold.

Prepare the Flour: Mix the flour and salt together in a large bowl. Place in fridge to keep cold.

Prepare the Water: Measure your water and add 3-4 ice cubes and place in fridge to keep cold.

Once you are ready to start, pull out only the butter/shortening plate and the flour/salt bowl.

Recipe:

Best Pie Crust

Makes 2 - 8-9 inch crusts (one crust measurements)

**Do all these steps in order or your crust may not come together properly.

2 & 1/2 (1 1/4) cups all-purpose flour

1 & 1/4 (1/2) teaspoons salt

6 (3) Tablespoons unsalted butter, chilled and cubed

3/4 (2/3) cup vegetable shortening, chilled

2/3 (1/3) cup cold water

First, prepare your ingredients and get them cold!

     ~  Add the cold shortening and the cold unsalted butter. 

     ~  Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat).  I use a pastry cutter for this step. It’s easier, less messy, and quicker.  If you do not have a pastry cutter, use a fork. But buy one – they are an inexpensive addition to a baker’s kitchen.   

    ~  Add iced water by the Tablespoon and using the pastry blender cut/combine turning your bowl as you go, repeat until mixture comes together and starts to clump or form a ball.  

o   You do not need to use ALL the water, the dough should be more dry than wet.

    ~  Once it starts to stay together, start using your hands to form a dough ball. The dough should come together easily and should not feel overly sticky. 

    ~  Cover your bowl with plastic wrap or a towel and put in the fridge for at least 30 minutes so the butter/shortening stays cold.   

   ~   Knead the dough on a floured work surface. and form in to a ball.  

   ~  Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap.      

   ~  Refrigerator for at least 1 hour (or up to 5 days or 2 weeks in the freezer).  

NOTE: Can be used for any fruit pie, quiche, tarts, etc.