Pampered Chefs Pie Crust Recipes

SCRATCH PIE CRUST

Steps:

• Cut the butter into small cubes.In a large mixing bowl, add the flour, sugar, and salt, and stir to combine.Add the cubed butter to the flour and toss to coat. Cut the butter into the flour with the Pastry Blender until the flour has turned a pale yellow and resembles a coarse crumble.Add the water and gently combine with the Mix 'N Scraper® . The mixture should be just moist enough that it holds its shape when you squeeze it in your hand. Add more water, one tsp (5 mL) at a time, if needed.Remove the dough from the mixing bowl and gently form it into a mound. If you're making a double crust, divide the mound in two and shape into to rectangular bricks if using Mini Pie Pan or round discs if using Deep Dish Pie Plate. Cover the dough tightly with plastic wrap and place it in the refrigerator for at least 1 hour, or up to 2 days.Remove one crust from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly. Roll out the dough with the Marble Rolling Pin to around ⅛" (4 mm) thickness.Carefully cut out discs for the Mini Pie Pan, or gently lay the dough out onto the Deep Dish Pie Pan.If you're making a double crust, repeat steps 6-7.

PAMPERED CHEF'S PIE CRUST

Steps:

• In a large bowl, combine the flour and salt, mixing well.
• Cut in the shortening and butter until the crumbles are the pea size.
• Sprinkle 1 tbps water over the flour mixture and gently mix with a fork. Continue adding tablespoons of water until moist enough to form a ball-do not over work the dough or it will get tough.
• Form the dough into 2 balls and flatten to 1/2" thickness. Wrap in plastic wrap and refrigerate for 30 minutes.