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Perfect Pie Crust

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It is November now and we are getting closer to my favorite holiday – Thanksgiving! I always share some sort of recipes for Thanksgiving in November and this year I decided to do a weeks worth of pie recipes. To begin, we are starting off with a staple you will all need – how to make the perfect pie crust.

I use to be afraid of pie crust. I don’t know why. It was just one of those things that you need to do in order to feel comfortable and get good at it.

Perfect Pie Crust | realmomkitchen.com

I went to an event years ago where Crisco helped us make a pie crust, after that, I had my confidence to give it a try at home. Since then, I have decided that I like a pie crust with both Crisco and butter in it! So that is what I am sharing with you today! The perfect pie crust to use for all of your pies!

Perfect Pie Crust Picture

Perfect Pie Crust | realmomkitchen.com

Perfect Pie Crust

Real Mom Kitchen

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Ingredients
  

  • 2 ½ cups flour
  • ½ cup cold butter
  • ½ cup cold shortening
  • pinch of salt
  • ice cold water a tsp at a time

Instructions
 

  • In the bowl of a food processor, add the flour, butter, shortening, and salt. Pulse until these are pea sized chunks. (If you don't have a food processor, you can do this the old fashioned way with pastry cutter or to knives. I prefer the food processor)
  • With the food processor running, pour ice water into the bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big ball or it will be way too wet. (If doing this without a food processor add water and mix by hand until the dough forms a ball.)
  • Remove from food processor and form dough into a ball by hand. If need and a little more water.
  • Divide dough in half. Place 1/2 of the dough on a pie mat or in between 2 pieces of waxed paper. Roll out into a 9 inch circle.
  • Place crust in your pie pan and crimp edges. Repeat with other crust. Place crust in freezer for 30 minutes before baking.
  • Cover edges of crust with foil. Bake at 400 degrees for 10-12 minutes. Then remove foil from edges and bake for 15 minutes or until golden. Make two 9 inch pie crusts.
Tried this recipe?Let us know how it was!

Recipe adapted from Your Home Based Mom.

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