Saturday, November 29, 2014

Homemade Pie Crust

  • 2 and 1/2 cups all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons unsalted butter, chilled and cubed
  • 3/4 cup  coconut oil (should be solid at room temperature, chill if your house is warm)
  • 1/2 - ice water
  1. Mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal.
  2. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. You  may need up to 2/3 cup of ice water. Do not add any more water than you need to. Stop adding water when the dough begins to clump. I usually use around 1/2 cup.
  3. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).
  4. Proceed with the pie per your recipe's instructions.


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