This recipe makes one perfect pie crust that can be used for your French Silk Pie or any other pie that requires only one crust. It's easy, very flaky and holds up well with the chocolate mixture.
Pie Crust Ingredients: (This recipe makes 2 pie crust shells)
- 2 1/2 cups all purpose flour
- 2 T. sugar
- 1 tsp. salt
- 3/4 C. butter, cold
- 1/2 C. vegetable shortening-cold (I think Crisco is the best)
- 1/4 C. ice water
- 1/4 C. vodka chilled - you can substitute 1/2 C. cold water for 1/4 C. water and 1/4 C. vodka)
Directions for Pie Crust:
- In a large bowl, stir together flour, sugar and salt
- Get out your food processor first. If you don't have one, you can use a bowl and a fork to mix up the cut up butter and shortening and work until it's like coarse meal or sand and it will hold together if squeezed in your hand. Otherwise, pour the flour into your food processor, place the cut up butter and shortening into the flour and pulse until you get the same affect as mixing in a bowl.
- Mix cold water and chilled vodka together. Slowly pour into the flour mixture in the food processor, 1 tablespoon at a time. Do not overwork.
- Pour the dough mixture onto some plastic wrap. Divide in two and place half on another piece of plastic wrap.
- Form into 2 disks and wrap tightly in the plastic wrap. Place in the refrigerator for at least a half hour, but it's at it's best if you keep it in the refrigerator for one hour.
- Remove from refrigerator and unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12 inch circle, rolling from the center each time to keep the thickness even.
- Gently transfer crust to an ungreased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust if you are using the crust for pies that don't require baking. If it is being used for unbaked pies, place a piece of parchment paper on top of the docked crust and place pie weights or dried, uncooked beans on top of the parchment paper.
- Bake in a 375 degrees for 20-25 minutes or until the crust is lightly browned. (Take out of oven and remove pie weights and parchment paper and return to oven until the bottom is golden.
- If you are making a pie, such a fruit pie, do not dock. Repeat above directions until you reach the docking part. For the above recipe you will be baking the crust using the docking method.
