Pie Crust

Prep Time:

10 minutes

Cook Time:

25 minutes (to parbake)

Serves:

16 (2 crusts)

My Granny swore the secret to a flaky pie crust was Crisco®. Her crusts were always perfect - but I do prefer using cold butter instead.

Ingredients

Preheat oven to 400°F and lightly grease a round pie plate.
Combine flour and salt into a large bowl. Grate the frozen sticks of butter (using a box grater) into the mixture and lightly stir. Add in the ice water a tablespoon at a time, using only enough to barely make the dough come together. Dough should not be super wet.
Gently mold into a ball on a floured surface and divide in half. Wrap each tightly in plastic and either freeze for later use or let rest for 2 hours in the refrigerator before using.
To parbake, roll dough out on a floured surface until thin and in the shape of a rough circle. Gently roll dough onto rolling pin and transfer into prepared pie plate. Cut off any excess dough and crimp the edges with your fingers or a floured fork.
Place a piece of parchment paper on the bottom of the crust and pour either rice or beans on the parchment paper to weigh it down (this prevents the crust from making air bubbles when parbaking). Bake for 15 minutes.
Remove pie crust from oven, and carefully remove the parchment paper and weights, and prick the bottom of the crust all over with a fork to create small holes. Return to the oven and bake for an additional 10 minutes.
After this step - your pie crust is now parbaked and ready to be transformed into your favorite pie or quiche with your own ingredients!