Enjoy this easy recipe for a classic pie crust.
Prep: 15 min.
Chill: 1 hr.
Yield: 1 double-crust 9-inch piecrust
Cost per serving: 10 cents
- 2¼ cups all-purpose flour
- ½ tsp. salt
- 10 Tbsp. unsalted butter, chilled, cut into small pieces
- 6 Tbsp. vegetable shortening, chilled, cut into small pieces
- In a food processor, pulse together flour and salt. Add butter and pulse until butter is broken up into pieces no larger than peas. Add shortening and pulse until mixture resembles course cornmeal, with some pieces of butter still visible.
- Sprinkle 1/3 cup iced water on top and pulse until dough just comes together, adding more water if necessary, 1 Tbsp. at a time.
- Turn out dough onto a lightly floured surface and knead gently to bring together. Divide dough in half and shape each piece into a disk. Wrap in plastic and chill for at least 1 hour and up to 2 days.
To bake blind*:
Preheat oven to 400ºF. Roll out 1 dough disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Fold overhang under to form a double-thick edge; crimp edge decoratively. Line crust with parchment and fill with dried beans or pie weights. Bake for 20 minutes. Remove parchment and beans. Continue baking, 5 minutes longer for a partially baked crust, 10 to 12 minutes longer for a fully baked crust.
*Baking blind is a cooking term that means fully baking the pie crust without the filling.