"The foundation of a good pie is a good pie crust. A pie crust should be sturdy enough to hold the filling, yet light, flaky, crispy and buttery. Today in Cooking Class-Pie Crust, we lead you through the steps of our tried and true pie crust recipe that will deliver this delicious rhubarb pie."
Cooking Class-Pie Crust
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Prep time: 15mins
Cook time: 20mins
Recipe Card
ingredients
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 cup butter, chilled cut in cubes
- 1/2 cup Crisco shortening
- 1/2 cup ice water
- 1 egg beaten with 1 tsp water
- 1 tsp demera sugar or granulated sugar
Method
Step 1
In a large bowl, combine the flour, cake flour, sugar, and salt. Using a pastry cutter, cut in the butter and Crisco. Cut the mixture until the pieces are the size of small peas.
Step 2
Using a fork, pour in ice water a tablespoon at a time then toss with the fork to coat all the dry ingredients with water. Continue to add water and toss so that the dough begins to come together. Form the dough into a ball. It should be soft and come together but not be sticky. Cover the ball of pie crust dough with plastic wrap and place in the refrigerator to chill for one hour. This lets the dough relax and firm up.
Step 3
Remove the pie crust dough from the refrigerator and cut in half. Sprinkle the counter and the dough with flour, then roll into a circle about 1/8" thick. Place your pie dish on the dough and use a pizza cutter to cut the dough about 1" larger than the pie dish. Place the bottom crust in the pie dish.
Step 4
Spoon your filling in the pie dish. Roll out the top crust, then trim, and flute the edges. Cut a slit in the top of the pie crust to release steam during baking.
Step 5
Beat the egg with a teaspoon of water, then brush the top of the pie with the egg wash. Sprinkle the top of the pie with sugar. Wrap the edges of the pie with foil or use a non-stick pie crust protector so it doesn't burn during baking. Bake the pie according to your recipe.