Pie Crust - no shortening

A great pie crust for baking here in Belgium, where we can’t get Crisco. The original recipe called for shortening, but we substituted with ghee (clarified butter), and it worked great. Don’t worry if it feels a little dry, can add a little water, but not much. First step calls for mixing ingredients in a food processor, which is much more efficient than a pastry blender.

Great for fruit pie or quiche.

Makes 2 pie crusts

Ingredients:

• 170g very cold unsalted butter
• 420g plain flour
• 1 tsp salt
• 15g granulated sugar
• 70g very cold ghee 
• 6 to 8 tbsp (about 120ml) ice water

Directions:

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Add the butter and ghee. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

Dump the dough out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Place a piece onto a well-floured board and roll into a circle, rolling from the centre to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

Fold the dough in half, place in a pie dish, and unfold to fit the dish. Repeat with the top crust after filling the pie.

To blind bake: line with parchment paper and fill with baking weights or dry beans. Bake at 400º (200ºC) for about 20 minutes, until edges turn golden brown.