This pie crust recipe is out of, “Baking at Home with the Culinary Institute of America“. Each time we make it it turns out perfect. This pie crust is easy to work with and comes out delicious. You can make a Single-Crust Pie or a Double-Crust Pie. The choice is yours! Either way you are going to be happy with how this crust comes out. We have changed the recipe a little by using 1/2 butter and 1/2 Crisco. It makes for a better crust that is easier to work with. I hope that you enjoy this crust as much as we do!
Single-Crust Pie Ingredients:
1 1/3 C. all-purpose flour plus extra for dusting
1/2 tsp. salt
1/4 C. Unsalted Butter
1/4 C. Crisco
1/4 C. ice water, as needed
Double-Crust Pie Ingredients:
2 2/3 C. all-purpose flour, plus extra for dusting
1 tsp salt
1/2 C. Unsalted Butter
1/2 C. Crisco
1/2 Cup ice water as needed
Stir together flour and salt. Use a fork to blend. Cut the fat into the flour using a food processor, pastry blender or 2 knives. Drizzle a few tablespoons of the ice water over the surface of the flour mixture and quickly rub the water into the four. Continue to add 1 tablespoon of water at a time until it holds together when you press a handful into a ball. The dough should be evenly moist, not wet.
Turn the dough out onto a lightly floured surface. Press the dough into a ball. If you are making a double-crust pie, divide dough into 2 balls of equal size. Pat each ball into an even disk. Wrap dough and refrigerate for 20 minutes.
Working with one disk at a time, unwrap the dough, place it on a lightly floured surface, and scatter a little bit of flour over the top. Evenly roll out the dough to a 13 inch round circle. Dough should be 1/8 thick.
Next, fold the dough in half or loosely around the rolling pin. Gently lift and position the dough over the pan. Ease the dough into the pan without stretching, assuring the pan sides and rim are evenly covered. Press the dough gently against the sides and bottom. Trim the overhand to 1 inch.
For a double-crust pie, roll out the second piece of dough the same as the first. Roll into an 11 inch round and cut vents into crust. Then fill the pie and place dough on top according to pie instructions.
I would love for you to post your favorite pie recipes. I know that people make many interesting pie fillings and I would love it if you were to share one of your best and most loved filling.
Becca
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