November 16, 2011

Basic Pie Crust


  • 2 1/2 cups flour
  • 1 tsp. salt
  • 1 stick (4 oz.) cold unsalted butter, cut into small pieces and chilled
  • 6 tbsp. chilled vegetable shortening
  • Ice water


  1. In a large bowl, toss together the flour and salt. Using a pastry blender or your fingers, cut in the butter and shortening until most of it is the size of peas.
    Drizzle 1/2 cup ice water on top and stir together with a fork. Stir in more ice water 1 tbsp. at a time until the dough is slightly moist but not wet.(Test by pinching some of the dough; if it doesn't hold together, add more water.)
    Gather the dough into a ball, then divide in half, forming each piece into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
    Let the chilled dough sit at room temperature for about 15 minutes before rolling out.
  2. On a lightly floured surface, using a rolling pin, roll out each disk of dough, as needed, into a 12- to 13-inch round, working from the center out and away from you, dusting lightly with flour and rotating the dough as needed to keep the circle even.

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