One of my goals for the New Year is to stop buying
pre madepie crust. I know, that may sound simple. However, for someone that enjoys baking, I should try a little harder a preparing my own pie crust and freezing the dough for future use. During the holidays. It's just more convenient to just purchase the crust and keep it moving. I was really craving sweet potato pie for the last couple of weeks and was sick the first week of December and all last week I volunteered my time helping those in need. So when I finally had the chance I sat down and researched recipes. I came across this recipe and was hesitant at first. I was being lazy and daunting the task of cleaning my food processor after making the recipe. All I could think to myself “was could I just make this recipe by hand?” I followed the recipe to a T and did use my food processor. Which I was happy that I did because now I have another use for it. Besides making black bean burgers, hummus, and prepared veggies. This recipe was super easy to make and it came out perfect. I didn't have any problems with the dough at all. It wasn't too sweet or too hard to manage. I decided to freeze the other half for future use by wrapping it in plastic wrap. This recipe is now my go-to pie crust recipe.
Do you make your own pie crust?
- 3 cups all-purpose flour
- 12 tablespoons (very cold) unsalted butter
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup ice water
- 1/3 cup (very cold) vegetable shortening
PREP WORK (1 hour prior to making)
Place 3 cups of flour in the freezer in a ziplock bag
Dice 12 tablespoons of butter and place it in the freezer-Add the 1/3 cup of vegetable shortening to the bowl as well (in a freezer safe bowl)
1/2 of water to the freezer (make sure the water doesn't freeze completely.
- Take the flour out of the freezer and place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Take the butter and shortening out of the freezer and add it to the flour mixture. Pulse 8 to 12 times, until the butter is the size of peas.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- Dump out on a floured board and roll into a ball.
- Wrap in plastic wrap and refrigerate for 30 minutes. (or freeze until you're ready to use it.)
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the other crust.