I thought I found the perfect pie crust, but I found one that is even closer to Grandma’s pie crust. This recipe will replace all pie crust recipes. I will look no further. This is it folks…happy dance!!!!
Recipe from Michelle’s Tasty Creations.
- 2 c. all purpose flour
- ½ c. butter, unsalted, cold and cut into cubes
- ½ c. butter flavored Crisco, cold, cut into cubes
- 1 tsp. Kosher salt
- 1 TBSP sugar
- ⅓ – ½ c. ice water
- In a bowl mix the flour, sugar, and salt.
- Add the cubed butter and shortening and using a pastry blender cut into the flour until it’s the size of small peas.
- Add the ice water (removing the ice first and discard) a little at a time and using a knife or your clean hands lightly mix until the mixture sticks together in a ball. It should be neither wet nor dry but a happy medium.
- Place two discs of dough into plastic wrap and refrigerate at least one hour.
- To roll out the pie crust, place a small amount of flour on a piece of parchment on the counter and roll from the center outward. Turning the crust continuously so you get an even (ish) circle. Note ~ When rolling this dough out there will be bits of butter and shortening in the dough. This makes it flaky.
- Using your rolling pin, roll the dough right up on the pin and transfer to pie dish.
- Turn edges under a little bit and crimp for a fluted edge.
- Makes a two crust pie.
No Fail Pie Crust: