Perfect Pie Crust

Dear Chase: 

My newest and latest obsession is making, baking and of course eating pie crust. I don't know what it is but whether it is savory or sweet, I have been making pies of all kinds as my dessert of choice. I just hope all of my friends and family aren't getting tired of all my different pie recipes. Ha! You know I heard someone once tell me, that the mark of a good baker is whether you can pull a pie crust from out of your back pocket. I must say that until recently I felt making your own pie dough was a bit daunting and not necessary if you can buy it in your near by frozen food isle. I mean with all that flour and making sure the dough isn't too tough, too thick or thin or heaven forbid not flaky enough. But after tasting my first homemade pie crust and learning how to make it from the Ultimate teacher (my mom), I am no longer afraid of making my own pastry dough. This Pie Crust recipe, also known as Pate Brisee (pronounced paht bree-ZAY), which make a deliciously rich and buttery flavored pastry with a crisp and flaky texture. In my many tested recipes, I prefer using half butter and half shortening. The butter will add flavor to your pie dough and the shortening will give it that flaky and tender texture that you are looking for in a pie crust. 

This dough is great for savory pies such as chicken or turkey pot pie and for the sweet pies, well the list goes on and on but I have to say that my new favorites are coconut pie, banana cream pie and blueberry. I still love the all American Apple pie but I do like to keep things interesting and mix it up a bit. 

My next pie to make is a caramel apple pie for a family dinner coming up soon and with peaches and so many other fruits in season, I am thinking of a peach/raspberry pie is worth a try. 

Stay tuned.... and check out the recipe below

Follow this recipe below and starting making your very own pie crust at home. 

Pie Crust Recipe:

2 1/2 cups  All-purpose flour

1 teaspoon  salt

1/2 cup (1 stick) unsalted butter, chilled, and cut into small cubes 

1/2 cup All Vegetable Shortening or Butter Flavored

1/4 to 1/2 cup ice water

Place the flour, salt, and sugar in a large bowl (chill the blow for 15 mins in the refrigerator, if possible)  Add 1/2 c. Butter (cut into pieces and chilled) and 1/2 c. shortening (cut into pieces and chilled). Using a pastry blender or even your fingers, blend the fats into your flour mixture. The mixture should resemble coarse meal with a crumbly texture. Pour 1/4 cup (60 ml) of ice water in slowly and start to blend using a fork or even your hand until the dough starts to clump together when pinched. If the dough is dry, add the remaining water. 

Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a 5 inch  cover with saran wrap and refrigerate for 30 - 60 minutes, or until firm enough to roll out. (This will chill the butter and allow the gluten in the flour to relax).