A lot of people are afraid to make pie crust from scratch for various reasons. Over-mix it and your crust could turn out greasy and tough. But with a little bit of practice, making a great pie dough is easy to master. Just remember, the less you handle the dough, the more tender the crust.
FOR SINGLE CRUST
- 1-1/2 cups all-purpose flour
- 2 tbsp. sugar
- 3/4 tsp. salt
- 1-1/4 sticks very cold (frozen is okay) butter, cut into pieces
- 2-1/2 tbsp. very cold (frozen is better) shortening, cut into 2 pieces
- about 1/4 cup ice water
- Put flour, sugar and salt in food processor fitted with metal blade.
- Pulse just to combine.
- Drop in butter and shortening and pulse until just cut into flour. Don’t overmix! You want some pea-sized and some barley-sized pieces.
- Add 3 tbsp. of water, one tablespoon at a time and pulsing once after each addition. Then use a few long pulses to blend water and flour well. If dough is still dry after a dozen or so pulses, add as much water as necessary to get dough to stick together when pinched.
- Scrape dough out onto work surface.
- Gather into a ball, flatten to a disk, and wrap in plastic wrap.
- Chill dough for an hour before rolling out.
FOR DOUBLE CRUST
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1-1/2 tsp. salt
- 2-1/2 sticks very cold (frozen is okay) butter, cut into pieces
- 1/3 cup very cold (frozen is better) shortening, cut into 4 pieces
- about 1/2 cup ice water
- Follow directions above up to Step 5.
- Gather dough into a ball and cut in half.
- Flatten each half into 2 disks and wrap each in plastic wrap.
- Chill for an hour before rolling out.
NOTE: Dough can be refrigerated for up to 5 days or frozen for up to 2 months.