The Ultimate Best Pie Crust
As seen on LIVE with Lisa Loeb! The Ultimate Best Pie Crust made with cherry filling.
6.0 oz unsalted cold* butter (1 1/2 sticks)
2.0 oz cold* shortening (1/3 cup)
14.5 oz flour (slightly less than 3 1/4 cups)
2 TLB sugar
1/4 tsp salt
2-4 TLB ice water
2 TLB milk
*Measure butter and shortening in separate bowls and place back in the refrigerator for 30 minutes before making pie crust.
Measure flour, sugar and salt into bowl.
Pour into food processor and run for 10-15 seconds to mix ingredients.
Place pre-measured butter and shortening directly from refrigerator into food processor.
Pulse all ingredients until the butter and shortening are completely incorporated.
Slowly add 2-4 TLB of ice water one at a time. Stop at 2 TLB and add more as needed. (Do not over saturate dough.)
Take dough out of food processor and form two balls on a floured surface.
Wrap in plastic wrap and place in refrigerator for 30-40 minutes.
Once dough is chilled, roll out on floured surface and place bottom shell into pie dish.
Roll out remaining dough to cover dish or prepare design with cookie cutters.
Pour two cans of Comstock Country Cherry or Simply Cherry pie filling into dish.
Decorate pie top with desired design.
Add egg and milk in small bowl and whisk together. Brush onto top of pie.
Optional. Sprinkle sugar on top of pie crust.
Cover edges with foil and place pie dish on baking sheet.
Bake at 425 degrees for 40-45 minutes. Remove foil after 20-25 minutes.
Cool pie on wire rack.