Ingredients for one double-crust 9 inch or 10
inch pie-
2 1/2 cups all purpose flour.
1 teaspoon salt.
2 Tablespoons sugar.
3/4 cup (a stick and a half) unsalted butter,
chilled, cut into 1/4 inch cubes.
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water.
1 Mix flour, sugar, and salt-
2 Add butter,
3 Slowly add ice water- Sprinkle the mixture
with about 1/4 cup of ice water (make sure
there are no ice cubes in the water!) and pulse
again. Then add more ice water, a tablespoon at
a time, pulsing once or twice after each
addition until the dough just barely begins to
hold together.
You know that the mixture is ready if when you
pinch some of the crumbly dough together with
your fingers, it holds together. Be cautious
with the amount of water you add, too much and
the crust will be tough.
3 Make two dough disks- Carefully empty the
crumbly dough mixture from the food processor
on to a clean, dry, flat surface. Gather the
mixture in a mound.
Originally Submitted
5/13/2019
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