Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Any time that I want a more sturdy crust, like when making a slab pie or a tart, I will use all butter … Nov 9, 2013 - A flaky and tender pie crust recipe that uses both Crisco and Butter from The Pioneer Woman and a signed cookbook giveaway! Brush the pie with cream; sprinkle with the spiced sugar. Butter or a butter/lard combination can be substituted in any recipe that calls for shortening or other manufactured fat. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. This is my go-to recipe for a flaky, beautiful two crust pie. Bake until the crust is golden and the filling is bubbly, 1 hour. The mixture should look like large crumbs and being to cling together in clumps. (If the crust is browning too quickly, cover loosely with foil.) Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). I'd like to tell you a little story about two bloggers. https://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust Put the pie on the hot baking sheet and reduce the oven temperature to 375 ̊. Add the remaining 1/2 cup flour and mix lightly or pulse the processor 2 or 3 times. Combine the coarse sugar, cinnamon and chile powder. Two