Pie crust, Pie crust, and more Pie crust

I have 3 recipes for pie crust that I love using.
One with all shortening, one with all butter, and one with a blend of both.

All shortening pie crust (Marci Sorge’s recipe)
for a double 9 inch crust
– 2 2/3 cup all purpose flour
– 1 tsp salt
– 1 cup cold shortening
– (I always add about 2 TBSP of sugar to balance out the salt, but my MIL does not.)

– Add salt, flour, and sugar. Cut in shortening with a pastry blender or use your food processor.
– Add 8-10 TBSP of ice cold water.
– Mix with a fork until combined, form into two balls, and roll out the dough.
– Refrigerate for at least 30 minutes before baking.

All butter Pie crust
– 2 2/3 cup flour
– 1 tsp salt
– 4 TBSP sugar
– 1 cup (two sticks) unsalted butter, cold. (must be unsalted butter, as it has less water content than salted butter)

– Mix the first 3 ingredients. Cut in butter with pastry blender or food processor. Until it resembles, small peas.
– Add 10-12 TBSP ice cold water
– Mix with a fork until combined, form into two balls, and roll out the dough.
– Refrigerate for 30 minutes before baking.

Here is a picture of my all butter crust. You know it’s a good crust when you can see small pieces of butter. It will bake up beautifully.

Pie Crust Recipe (the first pie crust that I tried and LOVED)

– 3 cups of flour
– 4 TBSP sugar
– 1/4 tsp. salt
– 1/3 cup shortening
– 2/3 cup butter, unsalted and cold
– 1/2 cup ice cold water (i usually use a few TBSP more than that, but feel it out)

– Mix first 3 ingredients, cut in shortening and butter or use a food processor, then mix with a fork the ice cold water.
– Form 2 balls, and roll out the dough, put it in the pie pan and then refrigerate for 30 minutes at least before baking.

****MAJOR TIP****
One thing that I have found with pie crust, the wetter the dough, the better it rolls out. If there are lots of “floury” crumbs then you need to add another TBSP or two of ice water. You don’t want wet dough, you want dough that is wet enough to stick together. Trust me, when in doubt, add another TBSP.

Here is a picture of the all shortening crust, ready to go into the oven. It’s a blueberry pie 🙂

Good luck with all your pie making adventures!

1 comment
  1. Anna! Thank you so much for sharing your delectable pie crust recipes!!! I’m making one right now! I’m SOooo excited to taste how it turns out! I figure, even if I fail it by 50% it will still be better than pilsburry! : )

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