11. Perfect Pie Crust

Today, I needed a pie crust (and you will see exactly why in tomorrow's post).

I don't even know why I pinned this (pinned 19 weeks ago, by the way), because I typically don't have a problem making pie crust. And the directions for this crust are just about how I normally do it. Today's only variation was that I just used butter (and halved the recipe)
Yes, I do typically mash the dough with my hands until I reach a pebble like consistency. At that point, I switch to a fork when incorporating the water. And so did this recipe.

Here is the recipe. The blog post has excellent photo-illustrated directions

Perfect Pie Crust

Yield: 2 9\\\" pie crusts

Ingredients

• 2 1/2 C flour
• 1/2 C butter
• 1/2 C shortening
• pinch of salt
• ice cold water, add teaspoon by teaspoon until right consistency has formed

Instructions

• Place flour, salt, butter and shortening in bowl.
• Use your hands to combine ingredients until small pebbles form
• Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.
• Do not over handle the dough. Dough should be soft, moist but not wet.
• Divide dough in half.
• Place ball of dough onto wax paper and flatten. Place another piece of wax paper over the top and roll out the pastry into a circle. If your pie pan is 9 inch make sure your circle is bigger than 9 inches so you have enough for the edging..
• Remove the top layer of wax paper and place pastry into pie tin. Remove other piece of wax paper and press pastry into pan. Use your fingers to crimp the edge of the crust.
• Freeze for 30 minutes to firm up the pastry. This helps prevent pastry from shrinking during baking.
• Prick the bottom of crust to prevent bubbling during baking.
• If pie calls for a baked crust bake at 400 degrees. For the first 10-12 minutes keep the edges of pie covered with foil and then remove for the last 15 minutes. Bake until golden brown.

Hopefully I will get my phone back from Magnificent Blessing from Heaven #4 and will be able to post a pic