This pie crust recipe is from @bonappetitmag I used it for the Apple Pie I made out of the Apples we picked @CountyLnOrchard .
The only reason I am posting this is to make sure I never lose it and with my luck as soon as I throw out my August Bon Appetit magazine, Bon Appetit will remove it from the website. I have been trying to find a Pie crust recipe that will work everytime and is versatile so far this recipe has worked the best.
Master Pie Crust
Butter gives this forgiving crust its rich flavor, while shortening ensures supremely flaky results.
Makes 2 crusts
Recipe by Kim Boyce
August 2011
Ingredients
•3 1/2cupsall purpose flour
•1cup(2 sticks) chilled unsalted butter, cut into 1/2" cubes
•1/4cupvegetable shortening
•1tablespoonplus 1 tsp. sugar
•1tablespoonkosher salt
• Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.
For a single- or double-crust unbaked pie crust:
• Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
• Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
http://www.bonappetit.com/recipes/2011/08/master-pie-crust
