Paula Deen Pie Crust Recipe
If you want a flaky crust, try this Paula Deen Pie Crust Recipe. It is buttery and delicious.
Equipment
- Large mixing bowl
- Pastry Blender
- Measuring cups
- Measuring spoons
- Plastic wrap
- Rolling Pin
- Pie Plate
Ingredients
- 2 ½ Cups All-purpose Flour
- 1 Tsp Sea Salt
- 1 Tbsp Granulated Sugar
- ½ Cup Chilled Butter
- ½ Cup Vegetable Shortening
- 8 Tbsp Ice Water
Instructions
- Mix Dry Ingredients: Put flour, salt, and sugar in the bowl. Whisk them until they are combined well.
- Cut in Fats: Add the cold butter and shortening chunks. Use the pastry blender until it looks like crumbs.
- Add Ice Water: Pour in one tablespoon of water at a time. Stir gently until the dough starts to clump.
- Form the Disk: Gather the dough into a smooth ball. Flatten it into a round disk shape quickly.
- Chill the Dough: Wrap the disk tightly in plastic wrap. Put it in the fridge for one hour.
- Roll it Out: Flour your surface and roll the dough flat. Make it larger than your pie dish.
- Place in Dish: Gently lift the dough into the pie plate. Trim the edges and crimp them with fingers.
Notes
➔ Keep your butter very cold for the best flakes.
➔ Do not overwork the dough or it gets tough.
➔ Use ice-cold water to keep the fats solid.
➔ Let the dough rest in the fridge before rolling.
➔ Flour your rolling pin to prevent any sticky mess.
➔ Handle the dough quickly so it stays cool.
➔ Measure your flour correctly using a spoon and level.