Pie Crust recipe
And you should know this about me, I never do anything small. Every recipe is huge, including this one.
9 cups of white flour (or ground pastry flour)
1 t. salt
3/4 cup of coconut oil
3/4 cup butter [one and a half sticks]
With a pastry cutter or your hands, combine everything together. They call it “cutting” the shortening in. As you work it in, the flour and fat will combine and become like a coarse mealy texture.
If you grab a hand full of it and squeeze, it should temporarily hold together like this:
And if you jiggle your hand again, it will easily fall back into a crumb texture. What you want to do is work the mixture until there are no obvious lumps of butter or coconut oil floating around.
Separate this dough into balls or clumps of about 1/2 cup each. I get 8 from this recipe. Don’t worry if the dough isn’t completely clumping together. This is where most people get discouraged. How do I get this thing that barely holds together to actually turn into a pie crust??
Let’s try this! Get a one gallon ziploc bag and dust it with more flour. Put the little dough blob in there and seal the bag. Get the excess air out just before the final zip.
Roll the dough mixture while it is IN THE BAG. Don’t be afraid to add some pressure! Take the dough all the way to the ends of the bags, and make everything even. This is quite fun at this point!
If you are needing the roll the crust out more than the plastic bag allows, dust the surface of the counter with flour and it should be pretty easy for you. Happy homemade baking, you suzy homemakers!!