1 tbspConfectionary/powdered sugar replacer of your choice
6 tbspButter or plant-based alternative, unsalted, cold and cubed
1/4 cupVegetable shortening
6 tbspWater, cold
Let’s get your favorite pie back on the table! Buttery, flakey and number conscious, this crust is perfect for both sweet or savory pies – no rocket science required!
INSTRUCTIONS:
Add all dry ingredients into a food processor or large bowl. Mix by pulsing or whisking.
Add cold cubed butter to the dry ingredients, process (or cut in using a fork or pastry cutter) until butter pieces are the size of peas. If using a food processor, empty mixture into a large bowl.
Sprinkle water over mixture 1 Tbsp at a time. Using a rubber spatula, mix in a folding motion, pressing down on dough until it is slightly tacky and comes together; flatten into a 4-inch disc and wrap in plastic wrap. Refrigerate for at least 45 minutes (up to two days in the refrigerator).
Preheat oven to 400°F.
Dust working surface with Carbonaut baking mix. Roll out refrigerated dough into a 12-inch circle (about 1/8 inch thick). Gather dough loosely around rolling pin and unroll into pie pan with 1-inch overhang. Ease dough into the pie pan by gently lifting edge of dough while pressing into plate bottom with other hand. Trim the overhang to ½ inch beyond lip of the pie pan. Flute dough or press the tines of a fork against dough to flatten against the rim of the pie plate.
Refrigerate until dough is firm, about 30 minutes.
Line the crust with foil and fill with pie weights. Bake for 15 minutes. Remove weights and continue baking for another 5 minutes with foil cover until crust is golden brown.
Fill with your favorite pie filling (or our blueberry pie filling recipe) and bake at 350°F for 15 minutes covering edges of pie with foil to prevent overbrowning.
