This year, my new year’s resolution was to bake Michael one pie a month. So, it’s only appropriate that I begin the year with the recipe for our favorite pie crust. It’s a butter and shortening crust from KitchenAid that is simple to mix up. While the dough is resting in the fridge, you can make the pie filling of your choice — or simply use a canned pie filling to make things even easier. I used this crust last summer to make a delicious blueberry pie, as pictured above, and today I’m baking an apple pie as I write this post. This no-fail pie crust is delicious every time.
Favorite pie crust
(Makes 2 9-inch pie crusts)
By Jane and Michael’s Gourmet Extravaganza (Recipe from KitchenAid)
- 2 1/4 cups all-purpose flour
- 3/4 tsp salt
- 1/2 cup shortening, chilled
- 2 Tbsp butter, chilled
- 5-6 Tbsp cold water
Using an electric mixer, mix flour and salt at low speed until combined. Cut in shortening and butter until only pea-sized pieces of shortening remain. Continue to mix at low speed while adding water 1 tablespoon at a time, until the dough is fully moistened and begins to hold together.
Divide the dough into two balls and wrap each in plastic wrap. Chill in refrigerator 15 minutes before rolling out as needed for your pie recipe.