Perfect Pie Crust


2 cups all purpose flour
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter
3 T margarine or chilled vegetable shortening
1/4 cup (or less) ice water

In a food processor, add the flour and salt and pulse.  Cut the very cold butter and shortening into small squares.  Add to the flour and process until it resembles coarse meal.  Add the water a tablespoon at a time until dough just comes together.  You probably will not need the entire 1/4 cup of water.  Be careful not to over process.

Turn the dough out onto a floured work surface and divide in half.  Form into disks and wrap in plastic wrap.  Refrigerate for one hour before using.  If the dough has been in the refrigerator for longer, let it sit at room temperature for 15 minutes before rolling out or it will crack around the edges (I speak from experience!).

When ready to use, flour your work surface and rolling pin.  Roll out in one direction, turning the dough to keep the circle even until it's about 10 inches in diameter.  To transfer to the pie dish, you can either fold it on half or roll it around your floured rolling pin.  Gently place it in the pie dish leaving a 1/2 inch overhang. 

If you are making a single crust pie, you can now either fold the overhang under to create a thick border crust, or cut with a sharp knife for a thin border crust.  Then crimp with fingers or fork.

If you are making a double pie crust recipe, place the top crust over your filling before crimping or cutting the edges.  Make sure to seal the two crusts together using water or egg wash, then crimp or cut edges.

Here is a link from Betty Crocker about storing pies.  I keep extra pie dough discs in the freezer wrapped in plastic wrap and inside a freezer ziplock bag with the date written on the outside.  Betty Crocker says uncooked pie crust can be frozen for 2 months, and baked pie crusts for 4 months.

Use for your favorite pies, sweet and savory.  Enjoy!