Recipe: Pie Crust 101 - Crust, Roll Out & Blind Bake (Part I of II)
Basic Pie Crust
Yield 2 Crusts
2 1/2 cups All Purpose Flour
2 Tsp Sugar
1/2 tsp Salt
1/4 cup Cold Vegetable Shortening
1 1/2 sticks Cold Unsalted Butter cut into 12 pieces
6Tsp Ice Water
1. Pulse the flour, sugar, and salt in a food processor to combine.
2. Add the shortening and process until it disappears into the flour for about 30 seconds.
3. Add the butter to the food processor.
4. Pulse until the mixture looks like cornmeal with bean-size bits of butter for about 12 times.
5. Drizzle the ice water over the flour mixture. Pulse until the dough starts coming together but stop before it gathers into a ball. The dough should hold together when pinched.
6. Divide between 2 pieces of plastic wrap. Gently pat each into a disk, using the plastic to help with the task. Wrap and chill until firm the dough, at least 1 hour and up to 24 hours.
Roll Out the Dough
1. Lightly floured the surface.
2. Roll out the dough into a 12" round, rolling from the middle outward and turning the dough often to prevent sticking.
3. Roll the dough back around the rolling pin and life to transfer to the pie plate.
4. Unroll the dough into a 9" pie plate; gently press into the pan.
Blind Bake
Prevent the pie from getting soggy, pre-bake or blink bake the pie before filling for best result.
1. Preheat the oven to 350F.
2. Line the crust with foil or parchment paper, then fill with dried beans or pie weights
3. Bake at 350F until the edge is lightly golden, about 20 minutes.
4. Remove dried beans/pie weight and liner and continue to bake for another 15 minutes or until the pie crust is lightly golden all over.
5. Cool before filling.
Yield 2 Crusts
2 1/2 cups All Purpose Flour
2 Tsp Sugar
1/2 tsp Salt
1/4 cup Cold Vegetable Shortening
1 1/2 sticks Cold Unsalted Butter cut into 12 pieces
6Tsp Ice Water
1. Pulse the flour, sugar, and salt in a food processor to combine.
2. Add the shortening and process until it disappears into the flour for about 30 seconds.
3. Add the butter to the food processor.
4. Pulse until the mixture looks like cornmeal with bean-size bits of butter for about 12 times.
5. Drizzle the ice water over the flour mixture. Pulse until the dough starts coming together but stop before it gathers into a ball. The dough should hold together when pinched.
6. Divide between 2 pieces of plastic wrap. Gently pat each into a disk, using the plastic to help with the task. Wrap and chill until firm the dough, at least 1 hour and up to 24 hours.
Roll Out the Dough
1. Lightly floured the surface.
2. Roll out the dough into a 12" round, rolling from the middle outward and turning the dough often to prevent sticking.
3. Roll the dough back around the rolling pin and life to transfer to the pie plate.
4. Unroll the dough into a 9" pie plate; gently press into the pan.
Blind Bake
Prevent the pie from getting soggy, pre-bake or blink bake the pie before filling for best result.
1. Preheat the oven to 350F.
2. Line the crust with foil or parchment paper, then fill with dried beans or pie weights
3. Bake at 350F until the edge is lightly golden, about 20 minutes.
4. Remove dried beans/pie weight and liner and continue to bake for another 15 minutes or until the pie crust is lightly golden all over.
5. Cool before filling.
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