Are you all excited that it’s baking season again?? Once the temperatures start to go down you know it’s official! Well, anything under 100 degrees in Arizona is baking season in my opinion ha! Anyhow, I think knowing how to make a pie crust should be one of those basic recipes that everyone has under their sleeves. It’s like boiling eggs… everybody SHOULD know how to boil eggs!
This recipe is from one of my favorite cooking books Barefoot Contessa Foolproof and Ina still hasn’t let me down. This Pie Crust is buttery and flaky but not greasy. Very flavorful! I plan on using it for all of my sweet pies and it will be perfect for my awesome Chicken Pot Pie (recipe coming soon!).
Pie Crust (back to basics)
Recipe from Ina Garten: Barefoot Contessa. Requires a minimum of 30 minutes refrigeration time before rolling.
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 8 1x
- 12 tablespoons very cold unsalted butter
- 1/3 cup very cold vegetable shortening (preferably Crisco)
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- About 1/2 cup ice water
- Dice the butter and keep it in the refrigerator to keep it cold while you prepare the flour mixture.
- Using the bowl of a food processor fitted with the steel blade, add the flour, salt, and sugar.
- Pulse a few times to mix.
- Add the butter and shortening.
- Pulse another 8 to 12 times, until the butter is the size of peas.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- Dump out on a floured board and roll into a ball.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half and make two dough disks.
- Roll out dough disk on a lightly floured surface to a 10″ round. Transfer to pie pan; press onto bottom and up sides of pan. Trim excess dough and shape edges as desired.
- Repeat with the top crust.
- Yields 2 10 inch pie crust
- DO AHEAD: Can be made 1 day ahead. Keep chilled.