Homemade Pie Crust
Homemade Pie Crust (top and bottom crust)
Works best with our Superstone® Deep-Dish Pizza & Pie Baker.
3¼ cups of all-purpose flour, measured well
1¼ tsp salt
8 tbsp unsalted butter, chilled and cut into chunks
1 cup vegetable shortening chilled
1 cup ice water
Add flour and salt to a large mixing bowl.
Add butter and chilled shortening, using a pastry blender or fork to mix them into the flour: the mixture should end up looking like coarse crumbs.
Add a tablespoon of water at a time until the dough clumps together, don't over mix. You may not need the entire cup of ice water.
Gently mold the dough into a ball, dividing it into 2 pieces. Press each piece of dough gently with your hands into a flat disk. Cover each flat disk with plastic wrap, either refrigerating the dough for 2 hours or freezing them for 30 minutes.
Wet a large towel or cloth, laying it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the flat disc of dough and set it on the parchment paper.
Use your rolling pin to gently press the pie dough out into a large circle. Starting at the center of the crust, work outwards. The dough should be thin, about ½ inch larger than the diameter of your pie baker.
Carefully turn the dough into your pie baker, removing the parchment paper. Smoothly settle the dough into the bottom and sides of the baker.
Trim and crimp the edges or the crust.