Recipe
I thiink this is the one I used for that pumpkin pie my husband's coworkers liked. I lost all my recipes, though, so idk. I didn't want to mess it up, so I followed the recipe precisely and even used shortening (ew). It seems like coconut oil (solid at room temperature) or frozen butter might work instead, though?
- Servings: 2 crusts
Ingredients
- 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled) - King Arthur Unbleached All-Purpose Flour
- 1 and 1/4 teaspoons salt
- 6 Tablespoons (90g) unsalted butter, chilled and cubed
- 3/4 cup (148g) vegetable shortening, chilled
- 1/2 cup (120ml) ice water
Steps
- Mix the flour and salt together in a large bowl. Add the butter and shortening.
- Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
- Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days). Alternatively, freeze the discs for up to 3 months and thaw overnight in the refrigerator.
- When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go.
- Proceed with the pie per your recipe’s instructions.
Pie Crust Leaves to Decorate the Top of the Pie
- On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness.
- Using cookie cutters, cut into shapes.
- Brush each lightly with a beaten egg + milk mixture. You can also sprinkle them with a little cinnamon sugar right before baking.
- Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Don't bake directly onto the pie or they will cook unevenly.
- Remove and set aside to cool.
- Place them on top of your pie before serving.
(https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/)