Anytime I'm making a sweet pie or tart, I pull out this recipe. The combination of butter and shortening in the dough makes a flakey and crumbly crust. Just remember, the trick to a great pie crust is keeping everything cold. Start with cold butter and shortening, and chill the pie dough before rolling out into a pie dish.
For a more savory application, simply omit the cinnamon, vanilla and almond extract.
Sweet Pie Crust
Ingredients
· 1 ¼ cup flour
· ¼ tsp salt
· ½ tsp cinnamon
· 5 tbsp butter, chilled and diced
· ¼ cup vegetable shortening, chilled and diced
· ½ tsp vanilla extract
· ¼ tsp almond extract
· 3-5 tbsp ice water
In the bowl of a food processor, pulse together the flour, salt, and cinnamon. Add the chilled butter and shortening. Pulse until the mixture resembles coarse sand. Add the extracts. Pulse in a tablespoon of water at a time until the dough begins to clump.
Turn the dough out onto the counter a form an inch-thick disk. Wrap in plastic and chill for at least 1 hour and up to a day.
Makes one 9-in pie crust
Gluten Free Friendly!
I had greatest success with Better Batter gluten free flour blend. You can also substitute Cup4Cup.
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