I wasn’t much of a pie eater when I was younger.
Okay, that’s not true, there was one year when I asked for Pumpkin Pie instead of cake for my birthday… but that was a weird year. Let’s face it, I’m a cake girl!
BUT as I’ve become an adult I have branched out and enjoyed pie more. I’m still not into fruits or berries, but creams, chocolates, caramel, etc… The more sugar and fat the better. Oh and I still like Pumpkin!
So to get started you have to have a good crust! This is my favorite, I make double or triple batches at a time with my bosch (with the pastry whips) and freeze the balls so when I’m ready for a crust all i have to do is thaw one! It’s good for sweet and savory pies.
- 2 ½ C all-purpose flour
- 1 tsp granulated sugar
- 1 tsp salt
- ½ C shortening
- 8 Tbsp unsalted butter
- 1/3 C ice water you may need an extra 1 Tbsp
- Mix flour, sugar and salt.
- Break shortening and butter into small chunks.
- Cut into flour by chopping vigorously with pastry blender (or with the pastry whisks of your Bosch).
- Drizzle over ice water, using spatula cut in water until mixture looks evening moistened (or continue to mix with your pastry whisks in the bosch). You may need to add more ice water. When pressed together dough should look rough, not smooth.
- Divide dough in half and press into a round flat disk, wrap tightly in plastic. Refrigerate for at least 30 mins, or freeze. Roll out and fit to pan, fix rim, and refrigerate at least 30 mins more.
- If baking crust: preheat the oven to 400. Place foil over pie and fill with weights (rice or beans will work). Bake for 20 mins. Lift out foil and weights, prick bottom with fork and return to oven 5-10 mins more.
- If filling the pie and baking further: mix 1 Lrg egg yolk and a pinch of salt. Brush the inside of pie, return to oven until glaze sets, 1-2 mins more.