Best Pie Crust Ever

Filed under Desserts

Recipe courtesy Aaron Sanchez. Makes 1 crust for a 9-inch pie.

Ingredients

  • 1 1/2 cup Flour, all-purpose
  • 1 tbsp Sugar
  • 1/2 tsp Salt
  • 6 tbsp Butter, unsalted, chilled, small pieces
  • 3 tbsp Shortening, solid vegetable, chilled, small pieces
  • 4 tbsp Water, ice, or more

Directions

  1. Blend the flour, sugar and salt in a food processor. Add the butter and shortening and pulse until it looks like coarse meal.
  2. Drizzle in 4 tablespoons ice water and process just until moist clumps form, adding more by teaspoons if dry. Gather into a ball, flatten into a disk, wrap and chill 1 hour.
  3. Roll out on a lightly floured surface into a 14-inch round and fit into a 9-inch glass pie dish. Fold the overhang under and crimp. Pierce the bottom all over with a fork and freeze 15 minutes. (It can be frozen a day ahead.)
  4. For a prebaked crust, preheat the oven to 375 degrees F. Line with foil, fill with pie weights or dried beans and bake 20 minutes. Remove the weights and foil and bake until golden, about 10 minutes. Cool.