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Ingredients
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- Pinch of sugar
- 6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch cubes
- 2 tablespoons plus 3/4 teaspoon chilled solid vegetable shortening, cut into 1/2-inch pieces
- 4 tablespoons (or more) cold water
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Whisk flour, salt, and sugar in medium
bowl. Add butter and shortening; rub in
with fingertips until mixture resembles
coarse meal. Add 4 tablespoons cold water.
Work mixture with fingertips until dough
comes together in moist clumps, adding
more water by teaspoonfuls if dry. Gather
dough into ball; flatten into disk. Wrap in
plastic; chill until firm, at least 1 hour.
Position rack in center of oven; preheat
to 400°F. Roll out dough on floured work
surface to 10-inch round. Carefully transfer
dough to 8-inch springform pan. Press
dough onto bottom and about 1 1/2 inches up
sides of pan, pressing to adhere to sides.
Fold down and roll 1/2 inch of dough sides
inward, forming double-thick edge at top of
crust sides. Using dull edge of small knife,
make small indentations at 1/2-inch intervals
on double-thick edge. Chill 20 minutes.
Line crust with foil; fill with dried beans
or pie weights. Bake crust until sides of crust
are set, about 18 minutes. Remove foil and
beans. Pierce bottom of crust all over with
fork. Continue to bake until bottom is set
and pale golden, about 14 minutes longer.
Remove from oven and cool in pan on rack.
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