The Perfect Pie Crust

Everyone has pie crust preferences. Some prefer thin and ultra flakey, while others like a thicker, more substantial crust. This recipe is for a relatively flaky dough that still holds it's shape.

Yield: One 9in pie crust

Crust

• 1¼ cups flour

• 2 tbsp sugar (if using this crust for quiche, omit the sugar)

• ¼ tsp salt

• 3 tbsp butter, chilled

• 3 tbsp shortening, chilled

• 2-4 tbsp ice water

1. In a food processor pulse to combine the flour, sugar, and salt.

2. Slice the chilled butter and shortening into the food processor. (You want the slices to be relatively small so they combine quickly and the dough doesn't become overworked.)

3. Pulse just until the mixture forms coarse crumbs and the butter and shortening are incorporated. (You're largest pieces of butter should be about pea sized at this point)

4. With the processor on low stream the 2 tbsp of water into the mixture. Quickly add a tbsp of water at a time until the dough starts to stick together and form a ball, being careful not to overwork the dough. (Overworking builds up more glutens in the dough, which leads to a tougher crust)

5. Transfer the dough onto a sheet of plastic wrap, press dough together into a ball and then flatten into a 1in thick disk. Wrap the dough tightly in the plastic wrap , and refrigerate for at least 30 min or until the dough is chilled.

6. Roll out and bake according to the recipe of your choice.

I love pie, and while a store bought crust can be used in a pinch, a homemade version will always take the cake. Pie crusts can be make with as few as 5 or as many as 8 tablespoons of fat. I like to use a combination of butter and shortening for the fat. Butter adds a rich, buttery flavor while the vegetable shortening provides a distinct flaky texture without much hassle.

Pie crust making can also be intimidating for new bakers because of the many steps involved and the looming threat of overworking the dough. But with a little patience anyone can make pie dough. It takes some practice to know what you're looking for, but often course corrections can be made if you go astray. If you add to much water, use extra flour when rolling out the crust. If the butter starts to melt, return the dough to the fridge or freezer. It's a give and take process. Every now and again the best course of action is to start over. But why not give it a shot when the worst thing that can happen is you throw in the towel and buy a crust from the store?

This recipe is adapted from the one my mom taught me. I use this dough for pie and quiche crust alike, but omit the sugar from the dough when making quiche or savory pies. It makes enough dough for a single crust pie in a regular 9in pan. You can make it work a 10in pan, but the dough will need to be rolled a little thinner.

I hope you are able to make, or at least eat some delicious pie. Happy baking!