I was a little afraid to tackle my first crust making by myself, so I decided to team up with my best friend. We thought we followed the instructions, but our crust kept breaking and became unworkable. We learned a valuable lesson that day.
Don’t be afraid of making a crust. If at first you don’t succeed, grab your ingredients and try again.
1/4 cup (1/2 stick) butter, chilled and cut into large chunks
1/4 cup vegetable shortening, chilled
1 1/4 cups flour, plus at least 1/4 extra for rolling
dash of salt
ice water (fill a 1/2 cup but use only enough to moisten dough)
1. In a deep, large bowl, work the butter and shortneing into the flour and salt with your hands until you have almond-and pea-sized lumps of butter
2. Drizzle in ice water a little at a time, toss the water around with your fingers. Don’t spend a lot of time mixing the dough.
3. When the dough holds together on its own and isn’t sticky the dough is ready.
4. Sprinkle flour on top of your dough to keep it from sticking to your rolling surface.
5. Roll to a thinness where the dough seems almost transparent.
The first time we made our dough we worked it too much. The key is to keep clups of butter and shortening before adding the water. We also rolled out first dough out on the table and had a hard time transitioning the dough. I would recommend using wax or parchment paper covered in flour to roll your dough onto.
*I now understand why Tippin’s crust is so flaky. The dough is mixed with a machine that mimics hands and rests over night. After the dough gets its beauty sleep, the dough is only pressed three times before being placed in a pie tin. I pressed down on my dough many times just to roll it thin enough to fit in my pie pan. My final crust ended up being flaky, but it could have been even more flaky if I only rolled it out three time.