Ingredients: |
Ingredients: 1 1/4 Cups ( 6 1/4 ounces) unbleached all purpose flour, plus extra for the work surface
1 T sugar
1/2 t table salt
3 T vegetable shortening, cut into 1/2 - inch pieces and chilled
5 T unsalted butter, cut into 1/4 - pieces and chilled
4 - 6 T ice water
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Directions: |
Directions:Process the flour, sugar, and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter the butter peices over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses. Transfer the mixture to a medium bowl.
Sprinkle 4 tablespoons of the ice wter over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter top to soften slightly, about 10 minutes.
Roll the dough into a 12-inch circle and fit it into a pie plate. Trim, fold and crimp the edge of the dough. Wrap the dough-lined pie plate loosely in plastic wrap and place in the freezer intil the dough is fully chilled and firm, about 30 minutes, before using. Adjust oven rack to the middle position and preheat oven to 350 degrees. Dock pie crust by poking the entire crust with fork. Line the chilled pie shell with a double layer of foil and fill whith pie weights or dried beans. Bake until the pie dough looks dry and is light in color, 25 to 30 minutes. Remove the weights and foil and continue to bake the crust until deep golden brown, 10 to 12 minutes longer ( Or if using it for Quiche, add filling at this point). You may have to cover crust with foil or crust covers to prevent burning crust |
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Notes: |
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Notes: The dough, wrapped tightly in plastic wrap, can be refrigerated up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling it out.
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This recipe for Best Ever Pie Crust is from