Have you ever made a homemade pie shell?
Now of course you can pick up a couple of frozen shells pre-made in the freezer section of your local supermarket and save yourself some time; and I confess I have done this from time to time in a pinch!
But nothing compares to the simplicity and uniqueness of a homemade, flaky, tender, buttery pie crust.
If you want to take that next pie to the next level, I urge you to try your hand at the art of pastry in its simplest form ~ a hand formed pie shell.
I prepare my pie shells well in advance and store them (unbaked) in the freeze this way whenever I want to make a pie I can simply grab a raw shell out of the freezer and proceed to make my pie in just minutes!
So how do you make pie shells?
Well, first you need a really great Pie Dough recipe!
(Or 1 shell plus 1 top if you are covering your pie)
- All Purpose Flour 2¾ cup (356g)
- Granulated Sugar 1 Tablespoon (12g)
- Solid Vegetable Shortening COLD ¼c (56g)
- Unsalted Butter COLD 9 Tablespoons (126g)
- Salt 2 teaspoons (12g)
- Ice Water ½ cup (120ml)
- Combine the flour, sugar and salt in the work bowl of a food processor with the dough blade attachment.
- Add the diced cold butter and cold shortening pulse to distribute evenly
- Once the mixture resembles course meal with tiny chunks of fat throughout, add the cold water through the feed tube while pulsing.
- Do not add the entire amount of water, wait to see how the dough comes together, as you may not need all, or you may need a tablespoon or two more.
- Turn dough out onto plastic wrap and refrigerate for at least 2 hours or up to 5 days
- Once you take the dough out of the refrigerator it will be firm and crumbly.
- You must break up the dough and re- roll it on a lightly floured surface to make it pliable again, and then proceed to roll your pie shells.
Pie dough can be stored for up to 10 days in the refrigerator, or 4 months in the freezer.
For those who are in need of a Blind Baked Pie Crust- Click HERE!