Panda's Inventory

Single Pie Crust

Prep Time: 10 minutes
Passive Time: 30 minutes
Calories per serving:
 
pie
  • 177 g flour
  • 1/2 tsp salt
  • 46 g shortening
  • 85 g butter
  • ice water

For a more nutty flavour, brown the butter and let it solidify in the fridge before using. Use slightly more water to compensate for the loss of liquid from browning the butter.
  1. Combine flour and salt.
  2. Add the shortening and work it in until the mixture is evenly crumbly.
  3. Add the butter and roughly work it in. The mixture should be uneven.
  4. Add 2 tablespoons of water and toss to combine.
  5. Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful.
  6. Shape the dough into a disk about 2cm thick, and refrigerate it for 30 minutes or longer.
  7. Use as intended.

For a more nutty flavour, brown the butter and let it solidify in the fridge before using. Use slightly more water to compensate for the loss of liquid from browning the butter.
Prep Time: 10 minutes
Passive Time: 30 minutes
Calories per serving:
 
pie
  • 177 g flour
  • 1/2 tsp salt
  • 46 g shortening
  • 85 g butter
  • ice water

For a more nutty flavour, brown the butter and let it solidify in the fridge before using. Use slightly more water to compensate for the loss of liquid from browning the butter.
  1. Combine flour and salt.
  2. Add the shortening and work it in until the mixture is evenly crumbly.
  3. Add the butter and roughly work it in. The mixture should be uneven.
  4. Add 2 tablespoons of water and toss to combine.
  5. Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful.
  6. Shape the dough into a disk about 2cm thick, and refrigerate it for 30 minutes or longer.
  7. Use as intended.

For a more nutty flavour, brown the butter and let it solidify in the fridge before using. Use slightly more water to compensate for the loss of liquid from browning the butter.