Single-Crust Pie Dough

By NickiR

Ingredients

• 1 1/4 cups flour
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 5 Tbsp. unsalted butter, cut into 1/4-inch pieces and chilled
• 3 Tbsp. vegetable shortening, cut into 1/2-inch pieces and chilled
• 4-6 Tbsp. ice water

Details

Preparation time 90mins
Cooking time 115mins

Preparation

Step 1

Process the flour, sugar and salt, together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses.

Transfer the mixture to a medium sized bowl. Sprinkle 4 tablespoons of the water over the mixture. Stir and press the dough together using a stiff rubber spatula, until the dough sticks together. If the dough doesn’t come together, stir in the remaining water, 1 tablespoon at a time, until it comes together.

Turn the dough onto a sheet of plastic wrap and flatten each into a 4-inch disk. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.

Rolling Out: Lay the disk of dough on a lightly floured counter and roll the dough outward from its center into a 12-inch circle. Between every few rolls, give and dough a quarter turn to help keep the circle nice and round. Toss additional flour underneath the dough as needed to keep the dough from sticking to the counter. Loosely roll the dough around the rolling pin; then gently unroll it over the pie plate. Lift the dough and gently press it into the pie plate, letting the excess hang over the plate. Trim, fold and crimp the edges. Cover the crust lightly with plastic wrap and put in the freezer until the dough is fully chilled and firm, about 30 minutes.

Variation for custard or cream cheese pies: when rolling out the dough, dust the counter with graham cracker crumbs instead of flour. (You will need about ½ cup – 3 whole graham crackers). Continue sprinkling the dough with the crumbs, both underneath and on top, as it is being rolled out.

Blind Baking: Line the chilled pie crust with a double layer of aluminum foil, covering the edges to prevent burning. Fill the pie crust with pie weights (baked beans) and bake in a 375 degree oven for 25-30 minutes and let the crust cool (for a partially baked crust) or continue to bake for 10-12 minutes more (for a fully baked crust).