Single Crust: One pie uncovered pie crust for a 9 inch dish.
Double Crust: Two uncovered pies, or one top-crust pie.
Prep: 20 Minutes
Rest: 1+ hours. Preferably refrigerate overnight
- Rolling Pin
- Bench Scraper
- Mixing bowl
- 3/4 Cup (105g, 3.7oz.) All Purpose Flour
- 3/4 Cup (75g, 2.65oz.) Kernza Flour
- 5 Tbsp (70g, 2.5oz.) Unsalted Butter (Chilled)
- 4 Tbsp (47g, 1.66oz.) Shortening (Chilled)
- 2 Tsp (9g, 0.3oz.) Sugar
- 1 Tsp (5g, 0.18oz.) Salt
- 1/3 Cup (75g, 2.65oz.) Ice Water
- 1 1/2 Cup (210g, 7.4oz.) All Purpose Flour
- 1 1/2 Cup (150g, 5.3oz.) Kernza Flour
- 10 Tbsp (140g, 5.0oz.) Unsalted Butter
- 8 Tbsp (94g, 3.32oz.) Shortening
- 4 Tsp (18g, 0.6oz.) Sugar
- 2 Tsp (10g, 0.35oz.) Salt
- 2/3 Cup (150g, 5.3oz.) Ice Water
Just in time for the holidays: A flaky pie crust that will work with any of your favorite fillings!
- Combine both flours, salt, and sugar in a bowl. Mix to combine
- Slice butter and shortening into cubes (aim for the size of two peas).
- Add butter and shortening to flour mixture and toss gently to coat each cube.
- “Squish” each cube with your fingers to form tiny flakes. Re-toss in flour as you go.
- Once the butter and shortening cubes have been flattened, use your palm or fist to press them into the flour (toss, press, repeat). About two minutes
- Eventually, the butter and shortening flakes will become much more distinguishable, and there will be significantly less unbuttered flour in the bowl.
- Once butter and flour are mixed well, add the ice water in two stages: Mixing and gently tossing between each addition.
- Gently toss and press the dough until it barely comes together into a weak ball.
- Turn the dough ball out onto a floured surface. (All purpose flour)
- Lightly dust the top with all purpose flour.
- Give your rolling pin a nice coat as well
- Gently pressing down on the dough, roll towards and away from you until it doubles in length.
- With your bench scraper, fold the dough sheet into thirds (pamphlet style)
- Rotate 90 degrees, and repeat the “roll and fold” in step 12.
- Gently shape the dough ball into the shape of a large hockey puck, wrap in plastic wrap, and store in the fridge for at least one hour. Overnight is preferred.
- The dough can also be stored in the freezer for a few months.
**For a double crust, repeat the process above. When finished, cut the dough ball in half with a bench scraper or knife. If you have a scale, weigh each half and adjust accordingly so they are equal in weight. If you do not have a scale, that’s alright; Make the half that looks a little larger your bottom crust, and the smaller of the two, your top crust.