Pie Crust; Chefie Tip!

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 1 pinch Kosher Salt (adds flavor to the dough)
• 0.25 cup Unsalted Butter (cut into small cold nubs; keep refrigerated until use)
• 3 tablespoons Vegetable Shortening (cold, cut into small nubs; creates extra flakiness)
• 3 tablespoons Ice Water (keep ice cubes handy; add gradually)

Instructions

1. Combine dry ingredients

   In a mixing bowl, whisk together the sifted all‑purpose flour and a pinch of kosher salt.

   Time: PT5M

2. Cut in butter and shortening

   Add the cold butter nubs and cold vegetable shortening to the flour mixture. Using a pastry cutter (or two knives), cut them into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT5M

3. Add ice water gradually

   Place a few ice cubes in a small cup. Slowly drizzle the ice water over the crumb mixture, stirring with a fork after each addition. Stop adding water once the dough just begins to hold together when pressed.

   Time: PT5M

4. Form and chill the dough

   Gather the dough into a ball, then gently flatten it into a disc about 1‑inch thick. Wrap the disc tightly in plastic wrap and place it in the refrigerator for at least 1 hour to firm up.

   Time: PT1H

   Temperature: 4°C

5. Roll out (optional for immediate use)

   After chilling, remove the dough from the fridge, let it sit 5 minutes at room temperature, then roll it on a lightly floured surface to fit your pie pan.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

2g

Carbohydrates

25g

Fat

10g

Fiber

1g