Makes two 8” or 9” single crust pies or one double
secret to a great pie is a great crust. The secret
to a great crust is to keep the fat cold, and don’t
overwork the dough. This pie uses both butter and
vegetable shortening for a rich and flaky crust.
2 ¼ C
1 teaspoon salt
1 tablespoon sugar
10 tablespoons unsalted cold butter, cut in ¼ inch
½ C cold vegetable shortening
4-5 tablespoons cold water
dry ingredients in a large bowl. Add the butter and
using a pastry cutter, incorporate the butter until
it is the size of peas. Next, add the shortening and
cut in until the dough is coarse like cornmeal. Add
the water in a tablespoon at a time and incorporate
by mixing in with a fork. When the dough holds
together, shape half the dough into a ball and than
flatten into a small disk. Wrap in plastic wrap and
allow to rest in the refrigerator for a half hour.
Repeat with other half of dough.
is ready to roll after thirty minutes. If you only
need one crust, the other crust can be tightly
wrapped and frozen for up to a month.
desired a food processor can be used to make the
dough. Place the dry ingredients in the food
processor and pulse to mix in the salt and sugar.
Add the butter and with quick pulses, incorporate
the butter until it is the size of peas. Than add
the shortening with quick pulses until the dough is
coarse like cornmeal. Pour into a large bowl and add
the water as above.
using a food processor, be sure to use quick pulses
and check the consistency after every second or
third pulse. It is easy to over combine, resulting
in a poor crust.
for 8” Pie
peeled, cored and sliced tart apples (around five)
½ C Sugar (more or less depending on apple tartness)
¼ teaspoon cinnamon
1/8 teaspoon grated nutmeg
pinch of salt
1 tablespoon flour
3 tablespoons butter, cut into ½ inch cubes
ingredients except butter in a large bowl. Place the
filling on top of crust in a pie plate, top with the
butter, and than cover with the top crust. Seal
crust and place strips of foil on the outer crust to
keep it from burning (the foil can be removed half
way through baking). Bake in a 425 degree oven for
40 to 50 minutes and the crust is golden brown.