Flaky Pie Crust

Flaky Pie Crust
Flaky Pie Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups all purpose flour

  • 1

    tsp sugar

  • 3/4

    tsp salt

  • 1/2

    cup cold solid vegetable shortening, cut into 4 pieces

  • 1

    stick (4oz) cold unsalted butter, cut into 1/2 inch pieces

  • 1/2

    cup plus 1 tbsp. ice water

Directions

in a food processor, combine the flour, sugar, and salt and pulse several times. add the vegetable shorting and pulse 5 to 6 times, until the butter is the size of peas. pour the ice water evenly over the top. replace the lid and pulse 5 or 6 times just until moistened. transfer the pastry to a lightly floured work surface and knead several times, just until it comes together. divide the pastry in half and pat it into two 6 inch disks; wrap the disks in plastic and refrigerate until firm, at least 30 mins or overnight, or freeze. work with 1 disk of pastry at a time. on a lightly floured surface, gently tap the pastry with a rolling pin to flatten it slightly. Dust lightly with flour and roll out the pastry to a 13 1/2 inch round 1/8 inch thick. to line a pie plate, roll the pastry around the rolling pin, then unroll it over a 9 x 10 inch glass pie plate. if making a double crust pie, refrigerate the bottom crust while you prepare the top. roll out the second piece of pastry to 13 1/2 inch round 1/8 inch thick. transfer to wax paper - lined baking sheet. using a 1/2 inch cutter, stamp out a vent hole in the center.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: