Best Pie Crust ever
Equipment
- Rolling Pin
- 2 pie pans
- parchment paper
Ingredients
- 2½ cups gluten-free flour 1-1
- 1 tsp salt I use Redmond Real Salt
- 6 TBSP cold unsalted Butter cut in ¾ extra small pieces
- ¾ cup organic vegetable shortening chilled
- ½ cup ice water I didn't use the full amount of the ice water
Instructions
- Mix Flour and Salt in a large mixing bowl
- put water in measuring cup put in freezer and save till ready
- add butter and Shortening extra small pieces
- Mix thoroughly with blender blades or pastry blender to cut fats into flour until well combined and resembles coarse crumbs.
- Add Ice water a spoonful at a time mixing until the dough begins to come together. You may not need to use all the water
- Gently mold the dough into a large ball.
- Then divide the dough into 2 equal pieces.
- press each piece gently with your hands into a flat dick.
- cover the dough with plastic wrap and refrigerate the dough for at least 2 hours
- To roll out the Crust: Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of Parchment paper over it.
- Lightly flour both sides of the pie dough disc and set it on the parchment paper.
- Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You'll want the dough to be about ½inch larger than the diameter of your pie dish.
