Sabrina’s Pie Crust Recipe
Sabrina's Pie Crust Recipe
Sabrina Babcock is known as a master pie baker, and this recipe makes enough for a two-crust pie or two individual pie crusts
Ingredients
- 2 c flour
- pinch salt
- 5 tbsp salted butter -- cold and diced
- 1/3 c vegetable shortening
- 1/3 c ice water (may need more -- add a tablespoon at a time
Instructions
- Measure flour into a large bowl, add a pinch of salt and mix.
- Using a pastry knife, cut the butter and shortening until the butter is the size of really small peas. Using a fork or your hands, pour in ice water (without the ice) and mix just until the dough holds together. You may need to add small amounts of water, a tablespoon at a time, until you are able to form it into a ball of dough.
- Cut the ball of dough in half and flatten each half into a 4 to 5 inch disc. Wrap and chill in the fridge for 30 minutes. Discs may be frozen and thawed overnight in the fridge for use at another time.
- For two curst pies: Once dough has chilled, remove from fridge, sprinkle counter and rolling pin with flour. Starting at the center and rolling to the edges, roll the dough, turning it and flouring lightly as needed until you have a 12-inch circle. Only roll in one direction, not back and forth, because that will toughen the dough. Place the 12-inch round into a pie plate, add the filling, then cover with the top crust, if using. Crimp the edges, and cut four vents in the top center of the crust (or make fun designs). You may want to brush on an egg wash and/or sprinkle with sanding sugar. Put on a pie shield and bake your pie. Keep an eye on the pie, especially as it nears the end of the baking and cover it loosely with foil if it is browning too much.
- To blind-bake a one-crust pie (for pies with very wet fillings, quiches or unbaked pies) follow directions above, chill the pie crust in the pie plate in the fridge for 30 minutes, then line the pie shell with parchment paper and fill with pie weights, beans, rice or sugar and bake in a 350 oven for about 30 minutes. Check to see that the crust is a lovely light golden brown. remove from oven and cool.
