This recipe makes enough for a deep dish pie. For a normal 9 inch pie, you will have some leftover scraps. Just do like my mom did and roll them out into squares, sprinkle with cinnamon and sugar, bake and voila! Pie crust cookies.
- 2 3/4 c all purpose flour
- 1/4 c cake, rye, or whole wheat flour
- 2 T sugar
- 1/2 t salt
- 1 1/4 c cold butter, cubed
- 1/4 c cold shortening
- 10-12 T ice water
- 1 T vodka, whiskey or brandy (optional)
Add several ice cubes to 3/4 cups of water and alcohol if using.
Add the flours, sugar and salt to a food processor. Pulse to combine.
Add the butter and shortening and pulse in short bursts until small bits of fat remain – approximately 7-10 pulses.
Move the mixture to a bowl and add in 50% of the water. Stir with a fork or spatula and continue adding water one tablespoon at a time until the desired consistency is reached. Dough should not be dry or sticky.
Knead briefly to form a cohesive ball of dough and divide in half. Flatten each half into a small round and wrap in plastic wrap. Chill in the refrigerator for at least one hour or up to 36 hours.
To roll out the dough, place two pieces of overlapping plastic wrap on your counter and lightly dust it with flour. Roll the dough out on top of the plastic, dusting with more flour if needed. When desired size is reached (approximately 1 inch larger than your pie pan), simply lift the plastic wrap with the dough, invert it onto your pie plate and peal back the plastic. Place in the refrigerator while you roll out the other round of dough.
Fill pie with desired filling and place the second crust on top. Remove any excess dough from the top, leaving about one inch of overhang. Fold the top crust under the bottom crust and seal by crimping the edge with your fingers. Brush with eggwash, cream or yogurt, sprinkle with sugar and cut 4-8 vents in the top to allow steam to escape. Bake for appropriate time (generally 50-60 minutes) and enjoy!