Homemade Pie Crust
- 2 and 1/2 cups (315 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons sugar1 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter cubed
- 1/2 cup (95 grams) cold vegetable shortening cut into a few pieces
- 1/2 cup (120 ml) ice water
Adapted from livewellbakeoften.com
1.In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter and cold vegetable shortening to the pea-sized crumbs (some larger pieces are okay).
2.Slowly drizzle in one tablespoon of ice water at a time and gently mix it in. Once the dough starts to come together, turn it out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover tightly with plastic wrap and refrigerate for at least one hour.
3.To bake the pie crust: Roll the dough out to 12 inches in diameter, transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough, and decorate the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights (dried beans or dry rice work well too!). Bake with the pie weights at 400°F for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven. For a partially baked (blind baked) pie crust return the crust to the oven and bake for another 5 minutes or until the bottom of the crust looks dry. For a fully baked pie crust, return to the oven and allow to bake for 15-20 minutes or until golden brown and cooked through.