Makes 1 pie shell (For Regular or deep dish pies)
YouTube instructional video is at the bottom.
Important Notes 1- This recipe calls for one 9 inch Round deep-dish pie pan. Salt amounts have been reduced from 1/2 teaspoon to 1/4 teaspoon. New crust decoration instructions added. 2- This recipe has been cleaned up so the viewer can better understand the instructions given.
What you’ll need
2 Cups of All Purpose Flour (Unbleached)
6 Tablespoons of Unsalted Butter (Room Temp)
6 Tablespoons of Butter Flavored Vegetable Shortening (Room Temp)
1/4 Teaspoon of Salt
2 Tablespoons of Sugar
7 Tablespoons or 1/3 Cup Ice Water
Tools you’ll need
Large Bowl
Pastry Blender
Rolling Pin
9 inch Deep Dish Pie Pan
Plastic Wrap (if not then you can just flour your surface for rolling out your pie crust.)
Preparation of Pie Crust.
Step 1- In a large Bowl add 2 Cups of All-Purpose Flour, 2 Tablespoons Sugar, 1/4 Teaspoon Salt. Mix until combined.
Step 2- Add 6 tablespoons of Unsalted Butter (Room Temp) and 6 tablespoons of Vegetable shortening (Room Temp). Take Pastry Blender and cut into Flour. Once finished Dough should resemble coarse crumbs.
Step 3- Add 1/3 cup (7 Tablespoons) of ice water. Combine with your hands until mixture forms a dough.
Step 4- Roll dough into a ball. Wrap Dough with plastic wrap and place in fridge for 30 minutes.
Step 5- Line the top of your table with plastic wrap or lightly sprinkle all-purpose flour on top of your table. Take pie dough out of fridge and place on table.
Step 6- Roll pie dough into ball, press down into the center of the dough with the palm of your hand. Roll out dough in the direction of a circle. Starting from the middle and roll out from the center.
Note: To make sure it fits in your pie shell, place pie pan on top of dough. Dough should be 4 to 5 inches wider in diameter than the actual pie pan.
Step 7- Carefully pick up plastic wrap with pie dough still attached to it and place it on top of your pie pan. Lift edge of pie dough while lightly pressing down dough inside the pie pan. Once finished peel plastic wrap off of pie dough.
Note: If you are not using the plastic wrap on top of your table, you will have to carefully remove the dough from the top of the table and place into pie pan. Once on top of pie pan, Press down into pie pan.
Step 8- Trim excessive dough from the sides of the pie pan using kitchen scissors. Allow 1 to 2 inches of pie dough to hang outside the edge of the pie pan.
Step 9- Roll and tuck dough under the edge of pie pan. Place index finger and middle finger on edge of pie shell. Push outward with your right index and middle fingers while pushing inward with your left index finger. Demonstration Picture is below.
Step 10- Place pie shell in freezer for 1 hour before filling.
Storing your pie shell- You can store this pie shell in your freezer for two weeks or even up to a month before baking.
Note: When I make my pie shells for the holidays, I make them and store them in the freezer two weeks in advance.
YouTube instructional video
