Perfect Pie Crust

[BerryBaby]

Description: Perfect pie crust adapted from Bon Appetit or Gourmet Magazine...I read them both and don't recall which one this came from.

Serving Size: Makes two 9" crusts

Time: 1 hr. 15 minutes

Difficulty: easy

Ingredients:

1. 2-1/2 C. white flour
   
2. 12 T. COLD, UNsalted butter
   
3. 1/4 C. COLD Crisco
   
4. 1/2 t. salt
   
5. 7-9 T. whole, COLD, milk

Preparation:

1. Refrigerate vegetable shortening (Crisco)
   
2. Make sure your butter and milk are cold as well

Instructions:

1. Pulse dry ingredients in food processor until blended.
   
2. Pulse in butter and shortening until pea size pieces.
   
3. Add milk and pulse until dough forms into ball.
   
4. Do NOT over mix.
   
5. Divide dough into two flattened disks, wrap in plastic.
   
6. Refrigerate for at least one hour or overnight.
   
7. When ready to use, roll out on floured board.

[bakerman]

looks good, I use a similar technique except after cutting in the fat with the flour, I dump in a bowl, and "toss" in the cold liquid. When I take the time to get everything very cold and do it right, the pie crust is so delicate and flaky, sooo good.

Like this recipe, I like using both butter for flavor and shortening for tenderness. Sometimes I think people mistake a crumbly crust for a flaky one, like you get on commercially made pies, just not good in my book.

MAC

[BerryBaby]

Agreed!!

[Chefnot]

Good pie crust is heaven!

[bluejeanz]

I've never seen a crust recipe that called for milk before. Vinegar, yes. Milk, no. Is there a benefit to it?

[jaquimichel]

Thank you. I'm getting up the courage to make a pie for the 4th.

[BernerMommy]

I will try this tomorrow. I have never made a decent pie crust.

[bakerman]

I will try this tomorrow. I have never made a decent pie crust.

Do as the recipe says, keep everything cold and handle very little, and chill after mixing. If you see lots of flecks of butter and shortening when rolling it out, you should get a nice flaky pie crust.

MAC

[BerryBaby]

I've never seen a crust recipe that called for milk before. Vinegar, yes. Milk, no. Is there a benefit to it?

I think it makes it much flakier...water seems to make a tougher dough.
Now, I have never heard of using vinegar in a crust. Interesting.

[BernerMommy]

I will try this tomorrow. I have never made a decent pie crust.

Well, I have not yet made the crust. It has been just too hot to turn on the oven. I hope it cools down soon!