Good pie crust is a delectable delight of moist flakiness. Bad pie crust is dense and dry. Unfortunately, it is very easy to mess up and end up with the later. Because of the finicky nature of pie crust, many just throw in the towel and opt for a pre-made version. This recipe will teach you how to get the perfect pie crust every time without fail. Once you learn this easy technique you will never want to buy a premade crust again.
Ingredients for a two crust pie:
- 2 1/2 cups all purpose flour
- 1/2 cup unsalted butter
- 1/2 cup extra virgin coconut oil
- 1/2 teaspoon salt
- ice cold water
- Add about half the flour, the salt, and all of the butter and coconut oil to a food processor and pulse until well blended.
- Add the remainder of the flour and pulse until the picture resembles course crumbs.
- Add ice water, slowly, one teaspoon at time while pulsing the food processor. After each teaspoon pulse a couple times more to see if the dough comes together. As soon as it starts to ball up stop adding water, even if some is still in crumbles. The less water you use the flakier the crust.
- Take the lid off the food processor and check to see if the dough will hold together. If not add a little more water until it does.
- Dust a cool smooth surface with flour.
- Split the dough into two balls, one slightly larger than the other. Place one on floured surface and flatten with your hand into a disk, while pushing in the edges to avoid cracks.
- Dust your rolling pin with flour and roll out the dough, squeezing any cracks that form back together.
- When the dough is slightly larger than your pie dish, peel it back from the counter by rolling it onto your rolling pin. This will prevent it from ripping when transferring it to your pie dish.
- Pour your filling into your pie and then roll out your second dough ball. Bake to your recipe’s specifications.