Recipe | Perfect Pie Crust

Here is how to easily make a mouthwatering envelope for your favorite fruity fillings!

What you’ll need:

Food Processor
Rolling Pin
1 gallon storage bags (2)

3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar

12 tablespoons (1 1/2 sticks) very cold unsalted butter
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

One egg + a tablespoon of water beaten together for an egg wash.

Cut the butter into 1/2 inch slices and chill. Put the shortening in the fridge and chill for at least 30 minutes.
Measure the water into a glass and chill it.

Pour yourself and nice glass of Merlot.

Add the flour, salt and sugar to the food processor and pulse 4 times to mix.
Add the butter and shortening and pulse until the mix looks crumbly, 8-12 times.
Run the processor and add the water until it forms a ball; do not over-mix.

Turn the dough out onto a very lightly floured board and roll it into a ball, being careful not to work it too much. Gluten is not our friend here. Cut the ball in half and put each half into a storage bag. Leave these in the fridge for at least an hour. You could leave them overnight, no problemo.

Have another glass. Or two.

Take one bag out and slit down the sides. Roll out the dough in the bag, making a circle, until it fills up to the sides of the bag; this is usually about the right size for the bottom of your pie pan. Apply the crust to the pan and trim.

Fill your crust with your favorite filling (blueberry here). Roll out the other half the same way and cover the pie or cut one inch strips for a lattice top. Slit the top if you use it whole. Brush the top with the egg wash and bake according to the instructions for your filling, usually about 50 minutes at 400 degrees.

Finish the bottle while the pie cooks, but don’t nap! Let the pie cool for at least two hours.