The Best Pie Crust Ever

tmp_11750-img_20170104_153922-1096831416Slightly adapted from The Joy of Cooking.

(Makes a 9″ double crust.)

2 1/2 cups all-purpose flour
1 1/4 teaspoon salt
1 cup cold butter, cubed
3 Tablespoons vegetable shortening (I use this one.)
6 Tablespoons cold water

1) Sift together flour and salt.

2) Cut in half the butter/ shortening until mixture resembles cornmeal. Cut in remaining half until dough is pea-sized.

3) Gradually work in water until it just holds together (another teaspoon or so may be required). Divide dough in half, shape into discs, and wrap in plastic wrap. Refrigerate until ready to use.

Note: To speed things up, I toss the flour, salt, butter, and shortening into a food processor and blitz until the desired consistency. Then I drizzle in the water and blitz some more until the dough starts to come together.
– – – –

Back in December I made a spontaneous cherry pie and used this crust on a whim. It was a total experiment, having never made cherry pie or the crust before, but word came back positive. Also, word came back that this crust was the best ever and the recipient just wanted to keep eating it.

Curious, I made more dough and tried it on a quiche, and yeah. It was really good. I love how simple it is, too. It really is a stroll back to basics.

Sometimes basics is best.

2 thoughts on “The Best Pie Crust Ever

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