Easy and reliable basic pie crust recipe
Going back to basics this week! We wanted to do a Thanksgiving favourite, Pumpkin Pie, but realized we hadn't done pie crust, yet! So, here's a recipe for pie crust! This is a variation on the 3-2-1 pie dough method, where it's 3 parts flour to 2 parts fat to 1 part liquid. In this case, we used AP flour (to minimize gluten production), a 50/50 blend of butter and vegetable shortening, and water with a tiny bit of vinegar for the liquid.
It's a super basic recipe, and goes well with any number of pies. If you follow the amounts in this recipe, it's easily enough pie crust for 4 covered pies or 6 uncovered pies, since the pie tops take less dough than the bottoms. Best to keep it in the freezer if you're not going to use it right away, and make sure that it's had some time to refrigerate before working with it, so that the fats are not too soft or loose.
Also, thanks again to everyone who's been sharing and watching our videos! We recently passed 700 subscribers, and it's really cool to see people coming in and watching us mess around in the kitchen! Please keep sharing and spreading out videos to your foodie friends, we're trying to get up over 1000 subscribers so we can monetize our channel again!
