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Perfect Pie Crust

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

Kwana – Hannu – Christmas Corridor is here! Time to spread love and cheer! And glut ourselves on fatty carbs! Ahhh, thank the baby Jesus in the manger for elastic waistbands.

Pie is one of the many tools of the devil for me. I love pie. I LOVE PIE. Actually, I like well-executed pie. And I can be a pretty critical taster. As a pie critic, I feel it’s my duty to provide you readers a tool to add to your arsenal. Pie crust is a skill one evolves, but this basic recipe will help you in your plight for pie perfection.

Warning: I am going to use Crisco. Don’t throw your computer out the window or block my site. Give it a try. I shall be waiting here to gloat when you’re ready to concede how good it is.

This recipe is for a double-crust pie or 2 blind bakes.

Here’s what you need!

Pie Crust

  • 2 1/2 cups all purpose flour
  • 1 teaspoon (I like a little more than that personally but that’s just me…) salt
  • 1 teaspoon sugar
  • 1 stick unsalted butter, cut into cubes, frozen
  • 1/2 cup (half a log) butter flavor Crisco, cut into pieces, frozen
  • 1/3 cup cold water with two ice cubes in it

This is a deceptively easy list of ingredients, isn’t it?

Sift dry ingredients into the bowl of your food processor. Add the butter and Crisco. Pulse judiciously, about 8 seconds worth of pulsing. (See video for visual in the Holiday Apple Pie post.)

Pour water in a slight stream through the feed tube while pulsing. Add just enough – if it’s humid you might need only a quarter cup. If it’s dry you might need almost half a cup. ¬†This is where judgement comes into the mix. It should not be dry, but shouldn’t be wet or tacky, and you must not process it more than 30 seconds. You can test this by squeezing a little ball together and seeing if it sticks.

Form two equal size balls. Avoid touching it too much or kneading/overworking it. Flatten into disks. Wrap with plastic or put into Ziploc bags.

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See the flecks of frozen butter still intact? That’s your goal.

Put your wrapped disks into the fridge for at least an hour! These also freeze really well for future use.

See Holiday Pie entry for further inspiration.

That’s it for now.

xo,

The Gentleman Caller

PERFECT PIE CRUST