Servings: 8
Calories: 168kcal
Equipment
- cheese grater, or all-purpose scraper for the butter
- fork, or electric mixer with a dough hook
- Rolling Pin
Ingredients
- 1 ½ cups flour all-purpose
- 1 tablespoon sugar granulated
- ¾ teaspoon salt
- 5 tablespoons butter cold, unsalted, grated
- 5 tablespoons shortening For an even richer taste, consider using butter-flavor shortening
- 4 to 6 tablespoons water ice-cold
Instructions
- Freeze the butter for 10 minutes.
- Next, use the larger holes of a cheese grater (or slice with an all-purpose scraper) to grate the butter into small, pea-sized bits. This will help the dough come together without overworking it.
- Return the grated butter to the freezer for another 10 minutes.
- While you wait for the butter, combine the flour, sugar, and salt in a mixing bowl.
- Add the cold grated butter and shortening, mixing quickly with a fork or using an electric mixer fitted with a dough hook until the mixture is very crumbly.
- Drizzle cold water, one tablespoon at a time, over the dough mixture and toss or mix to moisten it. Continue adding the remaining water until the dough is crumbly and holds together. Continue adding water until the dough is crumbly but holds together. (You may not need all the water, or you can add more by the tablespoon if the dough feels too dry.)
- Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a rough mass. Gently fold one half of the dough over itself, repeating this three times until it forms a ball.
- Wrap the dough in plastic wrap and refrigerate it for at least six hours, preferably overnight. This resting period allows the gluten to relax and the butter to chill, ensuring the dough is cool and easy to work with when it goes into the oven. This will help create a tender, flaky crust.
- Remove the dough from the fridge, and let it sit at room temperature for 5 to 10 minutes, or until it becomes slightly pliable. While it rests, grease the pie pan.
- Then, place the dough on a floured surface, and gently roll it out with a rolling pin until it's about 1 inch larger than your pie plate. Make sure the dough is rolled evenly, with no thick edges.
- Carefully fold the dough in half, then place it in a greased pie plate and unfold it, pressing it gently into the pan while avoiding stretching it to fit.
- Use kitchen scissors or a knife to trim the excess dough, leaving a 1-inch overhang.
- Fold the overhang under itself and crimp or flute the edges.
- Now that your crust is prepared, let’s build on this foundation with my original Black Folks’ Sweet Potato Pie Recipe™, the expert-tested, holiday table staple thousands return to year after year!
Nutrition
Calories: 168kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 229mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Calcium: 15mg | Iron: 1mg
❤️ Shaunda's Soul Food Standard
Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.
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