Sandy’s (Not So Secret) Pie Crust
Sandy Brooks, Hutchinson, Kansas
5 1/4 cups all purpose flour
1 1/2 sticks cold butter
1 3/4 cups shortening (Sandy uses Crisco)
1 cup cold water
Measure flour into large bowl. Cut in butter that has been cut into small cubes until it resembles coarse crumbs. Cut in shortening again to resemble pea size crumbs. Add 1 cup water, stirring with a fork until dough just sticks together. (I usually use 1 cup.)
Shape into a disc and chill in refrigerator for about 1 hour, or 30 minutes in the freezer. This makes several pie crusts, but it stays fresh in the refrigerator for 5 days, and in the freezer for 30 days. Roll out on a flour dusted counter. Place in pie plate. This needs to CHILL before baking.
Chill in the freezer for 15 – 20 minutes. Bake in a 400 degree oven. Cover the edges to prevent burning. Baking times will vary depending on recipe.
Sandy Brooks is a current buyer and staff member at Adrian’s, but she is also a former professional baker and has perfected pie baking…especially the ever elusive “Perfect” Pie Crust. We are thankful she has shared this with our Adrian’s Boutique community! Thank you Sandy!
Adrian’s Boutique | www.adriansboutique.com | 620-543-6488
118 N Main, Buhler, Kansas 67522
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