Perfect Pie Crust

The name of this recipe is a tall order to fill, but I’ve worked with many a pie dough and had trouble with more than I care to admit. So, in my search for the “Perfect Pie Crust” this is what happened. You can make it super fast in a food processor or it can be done by hand.

1 1/2 cups all purpose flour
2 Tbsp. confectioners’ sugar
Salt – just a pinch
4 Tbsp. butter, cold, cut in pieces
1 Tbsp. Crisco, chilled
1 egg yolk
1/4 cup ice water

In the processor:
Put the flour, sugar, and salt in process to blend. Add the butter and Crisco and process for the count of 10 seconds. Stop. While the motor runs, add the yolk and water and process just until the dough comes together.

Without a processor:
Use a whisk or fork to mix together the flour, sugar and salt. Add the butter pieces and shortening and either use only your fingertips to rub the butter/shortening in or a pastry cutter, just until it resemble coarse meal. Using a fork, gradually mix in the yolk and water just until it comes together.

Both Methods:
Scrape/dump dough out onto a lightly floured counter top and gently pat/press it together to form a disc shape. Put into a zip lock bag and refrigerate for at least 1 hour.

Take dough out of fridge, place on counter, and let sit for at least 15 minutes. Then lightly dust the counter top with flour. Using a lightly floured rolling pin, roll the dough from the center out in only 1 direction. Turn disc and keep doing it: middle press, outward roll. Keep shifting and turning disc, even turning it over. Try to work briskly and gently. As soon as it’s large enough for the pie plate you’re using, gently fold the dough in half and lay in pan, or roll over the rolling pin and roll out onto/into pan. Gently press into pan and trim the edges.