Pie Crust

By Snook

Ingredients

• 12 tablespoons very cold unsalted butter
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold vegetable shortening (such as Crisco)
• 6 -8 tablespoons ice water (about 1/2 cup)

Preparation

Step 1

Directions:

1
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
2
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
3
Add the butter and shortening.
4
Pulse 8 to 12 times, until the butter is the size of peas.
5
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
6
Dump out on a floured board and roll into a ball.
7
Wrap in plastic wrap and refrigerate for 30 minutes.
8
Cut the dough in half.
9
Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
10
Fold the dough in half, place in a pie pan, and unfold to fit the pan.
11
Repeat with the top crust.
12
**Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
13
***Cook time does not include 30 minute refrigeration time.