Traditional Perfect Pie Crusts

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Salt

• Liquids

  • 5 tbsp Water

• Other

  • 1 cup Cold unsalted butter or 1 cup shortening or a half cup of each

Found on blessthismessplease.com

Description

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter OR 1 cup shortening OR a half cup of each
• 5-9 tablespoons ice cold water
• 3 cups white whole wheat or whole wheat pastry flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup cold unsalted butter, cut into smaller pieces
• 3 tablespoons orange juice
• ⅓ cup buttermilk
• 2-6 tablespoons ice cold water
• 1¼ cups finely-ground graham cracker crumbs (about 1 sleeve of crackers)
• 2 tablespoons sugar
• 5 tablespoons butter, melted
• 16 Oreo cookies, crushed into very small pieces
• 3 tablespoons unsalted butter, melted

Directions

• In a medium bowl, combine the flour and salt. Whisk to combine. If you are using any butter, cut it into smaller pieces. Work the fat (butter, shortening, or combo of the two) into the flour using a fork, pastry blender, or food processor. If you are using butter, be sure to leave chunks of butter about the size of a pea. Dont overwork the dough.
• If you used a food processor, add the fat and flour mixture back to the bowl.
• Add the ice water a small amount at a time, stirring after each addition. The pie crust should just start to come together and should stick together when you press some in your hand. You dont want it to be sticky, but dont fear adding too much water either. When the dough comes together, dump it out onto a piece of plastic wrap. Use your hand to form the dough into a uniform mound.
• Separate the dough into two each pieces. Place one half on another piece of plastic wrap. Press each half into a round disc and wrap well in plastic wrap. Chill for 15-30 minutes. Then roll and use as directed in your pie recipe.
• In a medium bowl, combine the flour, salt, and baking soda. Whisk to combine. Work the butter into the flour using a fork, pastry blender, or food processor, making sure to leave chunks of butter about the size of a pea. Dont overwork the dough.
• If you used a food processor, add the butter and flour mixture back to to the bowl.
• Add the orange juice and buttermilk and stir to combine. Add the ice water a small amount at a time, stirring after each addition. This pie crust should just form a ball when you stir it. Dont make it too dry, because whole wheat flour absorbs more liquid than white flour. You dont want it to be sticky, but dont fear adding too much water either.
• When the dough comes together, dump it out onto a piece of plastic wrap. Use your hand to form the dough into a uniform mound.
• Separate the dough into two each pieces. Place one half on another piece of plastic wrap. Press each half into a round disc and wrap well in plastic wrap. Chill for 15-30 minutes. Then roll and use as directed in your pie recipe.
• Preheat oven to 350 degrees.
• Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. You can use your fingers, a spoon, or the back of a measuring cup to do this.
• Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.
• Preheat oven to 350 degrees.
• Stir together chocolate cookie crumbs and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. You can use your fingers, a spoon, or the back of a measuring cup to do this.
• Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.