FÊTE & FORAGE

beautiuful LIVINg, bountiful FOOD

One recipe that will come in handy again and again is a good hand-made buttery, flakey pie crust. Better than store-bought and easy to make, this crust will elevate any filling you put in. Pie crusts are the base and signature of every baker, where you’re a practiced natural or nervous novice. Don’t worry, though. Follow the steps, give it a bit of practice, and you’ll have this down in no time.

Pie Crust From Scratch

Yields (3) 5″ Pies | Prep Time :20 | Total Cook Time 1:00


INGREDIENTS
  • 2 ½ cups flour
  • 1 tsp. salt
  • 6 tbsp. unsalted butter, chilled and cubed
  • ⅔ cup shortening, chilled and cubed
  • ½ cup ice water

EQUIPMENT 
  • mixing bowl
  • whisk
  • pastry cutter
  • plastic wrap / bee’s wax wrap
DIRECTIONS 
  1. Whisk together salt and flour in a mixing bowl.
  2. Add the butter and shortening. Cut butter and shortening with a pastry cutter into the flour mixture until small pea-sized meal forms.
  3. Drizzle in ice water one tbsp. at a time. Stir in until mixture forms large clumps, about ½ cup.
  4. Turn out dough onto floured surface.
  5. With floured hands, fold dough onto itself until ingredients are fully incorporated. Dough is too wet if it sticks to your fingers. If so, add a bit of flour. If dough is too dry and begins to crumble, add a bit of cold water to your hands and work it in.
  6. Cut dough in half. You will have enough to make a double crust pie.
  7. Flatten each half into approximately 1½” discs. This will help form the final shape.
  8. Wrap each half tightly with plastic wrap or bee’s wax wrap.
  9. Chill in the fridge at least 1 hour.
  10. Roll out on a floured surface sized according to your dish.

Pie Crust from Scratch

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