Rob’s Perfect Pie Crust & Pie Printable

Hi everyone!  I totally planned on making Tart Tatin today to fulfill my Operation 2013 goals.  But that’s just not going to happen.  Puff Pastry and I aren’t friends right now.  So instead I’m going to teach you all how to make my step-dad’s perfect pie crust.  It’s the best.  Every time I make it for a pie it comes out perfectly.

Rob's Perfect Pie Crust via www.whitelighstonwdenesday.com

My step-dad Rob is an avid cook and sometimes baker.  He grew up in Pennsylvania with his grandma cooking Czechoslovakian food.  Can you say homemade perogies?  YUMMM!!!!  He loves to talk to me about cooking and give me tips to try in dishes or give me family recipes to make for my boys.  This is one of those recipes.

Rob's Perfect Pie Crust via www.whitelighstonwdenesday.com

With Mike being a hardcore pumpkin pie eater, I knew I had to try Rob’s fool proof pie crust to make Mike’s pie this year.  Guess what?  the pie cam out perfect, and crust – heaven!  The crust was tender and flaky, had great flavor, and was just amazing.  It was really easy to make.  I was a little worried about all the liquid, but I should have trusted in the man.  I really like the crust texture the mix of shortening and butter gives the pie dough.  You have GOT to try this one!

Rob's Perfect Pie Crust via www.whitelighstonwdenesday.com

One Year Ago: Cake Day: An Homage to Sprinkle Bakes

Two Years Ago: Buckeyes

Rob's Perfect Pie Crust
 
Prep time
Total time
 
Author:
Serves: two 9" rounds
Ingredients
  • 2½ cup all-purpose flour
  • 1 teaspoon salt
  • ¾ cup cold unsalted butter, cut into small cubes
  • ½ cup vegetable shortening, in small pieces
  • ¼ cup cold water
  • ¼ cup unflavored vodka
Instructions
  1. In a large mixing bow, combine flour and salt. Add butter and shortening. Using a party cutter or a fork, cut shortening and butter into flour until coarse crumbs form.
  2. Pour the water and vodka evenly around the bowl - don't just dump the liquid into the middle. Mix dough together until all ingredients are incorporated evenly.
  3. Divided dough in half. Flatten each half into a circle, and wrap in plastic wrap. Refrigerate dough for at least 1 hours (up to 2 days).
  4. Remove pie dough from fridge and roll to desired thickness. Bake according to pie recipe. **If you are blind baking the dough for a cold pie, bake at 350 degrees F for 20 to 25 minutes or until edges are golden and center is cooked through.

 

 

Rob's Perfect Pie Crust via www.whitelighstonwdenesday.com

And since my is always more fun when you share it with your friends, you can grab this free pie printable to spread the love this holiday season.  Happy baking!!

allyouneedisloveandpieDWNLD

Hungry for more?

Pumpkin & Peach Pies

Coconut Cream Pie

Chocolate Chess Pie

Peanut Butter Graham Cracker Pie

Comments

  1. says

    My inlaws are Polish/Ukrainian. My affinity for perogies is out of control. We have a German town next door and one larger one on the other side of that. They make sauerkraut perogies and I just had one a few months ago. I love kraut and was a little worried because I do enjoy perogies but they are not my most favorite eat. It took my about 3 days, but I polished off about 30 of these bad boys.
    Chrystal recently posted…Roasted Pumpkin Seeds Make Great Gifts

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge