Monday, July 4, 2011

Pie Crust Recipe

This recipe is one of my favorites for pastry dough / pie crust.  It’s from Food Network’s Alex’s Day Off.  I adore her and hope you do too.  Enjoy!


  • 1 stick unsalted butter, chilled and cubed, plus 1 tablespoon for pan
  • 5 cups all-purpose flour, plus more for rolling dough
  • 2 teaspoons granulated sugar
  • 2 teaspoons kosher salt
  • 1 cup shortening, chilled and cubed
  • 1/2 to 2/3 cup, plus 2 tablespoons ice water


Coat the pie tin with 1 tablespoon of butter. Clear and clean off a large, flat surface. Lightly flour the area.

Combine the flour, sugar and salt in a food processor and pulse to combine. Pulse in the shortening and 1 stick of the butter. Add some of the ice water and continue to mix until it looks like wet sand. Scrape down the sides of the bowl before adding more water and pulse again until it just comes together into a ball.

Put the dough on the floured surface and roll it into a ball. Cut in half. Reserve the second half. Using a rolling pin, roll out the first half, until its at least 4 to 5 inches wider than the 9-inch pie tin, about 1/4-inch thick. Gently roll the dough onto your floured rolling pin and lay the dough into the pie tin. Press it into the bottom and the sides of the tin.

Roll the second half of the dough larger than the pie tin for the top of the pie. Gingerly lay it on a baking sheet and refrigerate it until filling is ready.

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