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.

Easy Caramel Sauce

Easy Caramel Sauce - adapted from Carlsbad Craving

3/4 cup butter

1 1/2 cups light brown sugar, packed

2 tablespoons water

1/4 teaspoon salt

1 cup evaporated milk

1 tablespoon vanilla extract

1 tsp Mapleine extract

~   Melt butter in a medium saucepan and heat over medium heat, stirring until butter melts.

~   Add brown sugar, water, and salt, and mix well.

~  Bring to boil and continue to boil for 4-5 minutes (it will bubble a lot!), stirring occasionally.

~  Mix the extracts in the evaporated milk, set aside.

~  Remove from heat and slowly pour in the evaporated milk and extracts while stirring to control the bubbles. It will steam up, so be careful not to get your face burnt! Stir until well combined.

~  Let cool off the heat in the pan for about 30 minutes, then transfer to a glass jar with tight fitting lid OR if freezing, use a plastic container with airtight lid. **See Notes below.

** NOTES:

~  Store in the refrigerator in an airtight container for 5-7 days.

~  This caramel reheats beautifully in the microwave or stovetop.

~  You can also freeze the sauce for up to 3 months. Just make sure to use an airtight container that's NOT glass because the milk expands when frozen and can rupture the glass. Defrost the sauce overnight in the fridge and warm gently before using.