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Perfect Pie Crust Recipe
This pie crust recipe is the perfect balance between the richness and flavor of a butter crust and the beautiful flakiness of a shortening crust. ideal for intricate decorative pies
Servings Prep Time
2 10 inch crusts 15minutes
Servings Prep Time
2 10 inch crusts 15minutes
  1. Dice the butter and put it in a bowl with the shortening. Set in freezer to chill while preparing the other ingredients
  2. Place the flour, salt and sugar in the bowl of a food processor with the blade attachment. Pulse a few times to incorporate.
  3. Add the cold butter and shortening a few chunks at a time and pules s few times in between additions. Pulsing about 15 times total. Don’t over mix, you want the butter & shortening to be a little smaller that pea sized.
  4. With the machine running, pour the ice water down the feed tube. Stop and then pulse the food processor until the dough comes together and forms a ball.
  5. Dump the dough onto a floured surface and quickly kneed just a few times to fully incorporate the mixture
  6. Roll into a ball, cut in half, then flatten into discs. Wrap each piece with plastic wrap and refrigerate for at least an hour before using.
  7. To use: Roll each piece on a well floured surface into a 12″ circle. Rolling from center to edge, turning and flouring he dough to make sure it doesn’t stick to the board. Fold dough in half, then quarters. Place in pie pan and unfold. Gently press into pie pan without stretching the dough. Trim excess crust to the outside rim of pie pan. Add pie filling then repeat with the top crust. Trim excess crust top crust around pie pan leaving about 1/2 inch extra. Tuck extra top crust under the lip of the bottom crust then crimp the crust edge with fingers or fork.
  8. brush the crust with milk or beaten egg and sprinkle with coarse sugar. Cut a few slits in the top of the crust to release steam.
  9. Place the pie on a parchment-lined baking sheet. Bake in oven preheated to 450 for 10 minutes, reduce heat to 350 and bake 40 more minutes. f the edges of the crust start getting too dark you can cover them with strips of aluminum foil. When done, apples should feel soft with a cake tester.