(Not my) bomb pie crust
Guys! get ready for it....a pie crust recipe to NOT be afraid of or intimidated by. I've been making this pie crust recipe for almost 10 years now. I started using this recipe during my Mikabites catering days. I'd make hundreds of pies for thanksgiving and distribute them all over Miami and even would sell them to grocery stores. That can show you guys how much I swear by this recipe and how easy it is to follow. I'm not too sure how this recipe originated or where I got it from but all that matters is that I have it to share with you guys and its AMAZING!
I've recently realized that pie crust recipes are like politics, you just don't talk about it because everyone has a different recipe, opinion and something to say about the method used. This was the case when I told several people that I don't use butter when making my dough. I use CRISCO vegetable shortening instead of butter. Again, it may not be your thing but give it a try, I promise you that you won't be left missing butter. And hey, I just realized that this pie is vegan!
The trick here is to make sure that the water in the recipe is ICE cold. Put your water in a bowl with ice for a few minutes before measuring. It makes ALL the difference. For the vegetable shortening, please use the brand CRISCO. The flour we don't need to get fancy, your normal All purpose flour works just fine! Keep in mind, this pie crust is supposed to look rustic and homemade, thats the point! So don't beat yourself up if it doesn't look perfect to you.
Below you'll see a list of tools needed that you can easily get from amazon. These tools can be used for many other recipes so it's totally worth the investment in my opinion. This recipes makes 2 pie crusts, I personally like to double the recipe and store the dough i'm not using in the freezer to have available for when I want to make pie or quiche randomly. Nothing better than waking up on a Saturday or Sunday and popping it out of your freezer to make fresh homemade quiche for brunch at home. That being said, lets make pie crust guys!!
*All available on amazon
9inch. Pie pan
*Makes two pie crusts
1 ½ cup CRISCO vegetable shortening
3 cups AP flour
1 beaten egg
5 tbsp. ICE COLD water
1 tsp. Salt
1 tbsp. White vinegar
Place your flour and vegetable shortening into a large mixing bowl and work your shortening into your flour using a dough blender as pictured below. Keep incorporating it in for about 3-4 minutes until it resembles a coarse meal.
Now to this add your beaten egg, ICE COLD water, salt and vinegar. Slowly mix this together with a wooden spoon until it all comes together.
Separate this dough into two evenly sized balls. If not using immediately, place in a ziplock bag, flatten it and freeze.
Let’s roll out our dough: On a lightly floured surface place your dough and flour the top of the dough as well. Start to flatten it with your rolling pin making sure it’s floured at all times to avoid it sticking to your table or your rolling pin. Roll from the center to the sides into a round shape. If the sides start to crack or deform, use your hands to form it into a circle again and keep rolling.
Once your dough is rolled out. Gently lift it from the table using the help of a dough cutter or metal spatula. Place it in the center of your pie pan and gently press the dough into the pan from the center to the sides making sure it’s evenly distributed in the pan as pictured below.
With a fork I like to poke holes along the sides and center of the pie before par-baking. Not sure why I do this but it's just the way I grew up making it & it works so we’re doing it.
Par-bake your crust! This is basically baking your crust for 15 min. Before adding your filling to get it nice and toasty and have it take form. I like to add a piece of parchment paper to the pie crust and add whatever beans I have laying around at home (pictured below) No need to buy fancy pie weights. Now add this to your oven at 350F and cook in the center rack for 15min.
Your pie crust is now ready for whatever savory or sweet pie you want to make.