Photo: Paula's Perfect Pie Crust Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 3 tablespoons granulated white sugar
- 1/4 cup vegetable shortening, cold
- 12 tablespoons butter, cold and cubed
- 1/4 cup to 1/2 cup ice water
Directions
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
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By AMC360
Newark, NJ
on April 22, 2012
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Look no further this is it. This truly is THE Perfect Pie Crust. I've used for all sorts of pies, sweet and savory. Love, love, love. And I have previously tried out tons of different pie crust recipes. Since I found this recipe it is the only one I turn to.
By TCD72
on April 09, 2012
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I had the same problem as one of the lower reviewers did when the crust slid down the sides as soon as it started to bake. Here's my two cents: the crust came out awesome when I baked it with the filling in it. When I tried to pre-bake it for a different recipe, it slid down the sides and needed to be thrown away. There's way too much butter and shortening for it to keep it's shape unless it has the filling in it.
By Cybermom96
Erie, PA
on January 27, 2012
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So far the best and easiest crust recipe I've tried. I used my Kitchen Aid. When I rolled it, it was the first time I actually had enough dough for two crusts.
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