The Holiday season is upon us and with so many foods to be baked and cooked it is really tempting to use a store-bought pie crust instead of making your own. However, this pie crust is both delicious and quick and easy to make…so why use a store-bought? This Perfect Pie Crust comes out light and flaky and it contains more butter than vegetable shortening (which I like) plus it can easily be made a day ahead saving you precious time on your busy day
12 tablespoons very cold unsalted butter (1 1/2 sticks)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar (plus more for sprinkling)
1/3 cup very cold vegetable shortening
6-8 tablespoons ice water (about 1/2 cup)
1 egg, beaten for egg wash
Measure out ahead of time the vegetable shortening and place in refrigerator to allow to get very cold.
Dice the butter and place back in refrigerator until ready to use. Place flour, salt and sugar in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the cold butter and shortening. Pulse until the butter is the size of peas (8-12 pulses). With the machine running, add the ice water through the feed tube. Continue to pulse until the dough begins to form a ball. Divide dough into two equal parts and form each dough ball into a slightly flattened disk. Wrap each dough disk tightly in plastic wrap and store in a large zip-loc bag. Place dough in refrigerator until ready to use. Can easily be stored in refrigerator overnight.
When ready to make your pie, make sure your work surface is well-floured. Place first disk on floured surface and roll out into a circle, making sure to frequently move and flip the dough, adding more flour as needed to ensure dough does not stick to work surface. Gently roll dough onto rolling-pin and lift to pie dish letting the dough extend over the edges. When fitting the dough into the baking dish, do not stretch dough as it will shrink a little during baking. Fill with pie filling and brush the edge of dough with egg wash so top dough will adhere. Roll out second dough disk and place on top of filled pie. Trim the edges to about 1/2 inch over the rim. Crimp the two layers of dough together using your fingers or a fork. Brush the entire top crust with egg wash and sprinkle with sugar. Cut four or five small slits in dough to allow venting. Place on a baking sheet and bake pie at 400 degrees. The baking instructions I had said to bake for 1 to 1 1/4 hours or until the crust is browned. However, oven temperatures may vary and my pie was done in just 45 minutes so I would recommend to watch the pie like a hawk while baking or if your oven tend to run a little on the hot side, perhaps lower the temperature.
Source: Barefoot Contessa Family Style