Pie Crust (America's Test Kitchen) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Double Crust:
2 1/2 cups (12.5 ounces) unbleached all-purpose flour, plus extra for work surface
2 Tbs sugar
1 tsp table salt
1/2 cup vegetable shortening, cut into 1/2-inch pieces and chilled*
12 Tbs (1 1/2 sticks) butter, cut into 1/4-inch pieces and chilled
6-8 Tbs ice water
Single Crust:
1 1/4 cups (6.25 ounces) unbleached all-purpose flour, plus extra for work surface
1 Tbs sugar
1/2 tsp table salt
3 Tbs vegetable shortening, cut into 1/2-inch pieces and chilled
5 Tbs butter, cut into 1/4-inch pieces and chilled
4-6 Tbs ice water
*I really like using butter-flavored shortening.
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Directions: |
Directions:If using a food processor:
1. Process flour, sugar, and salt together until combined. Scatter shortening over the flour mixture and process until the mixture resembles coarse cornmeal (about 10 seconds). Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs (about 10 pulses). Dump mixture into a large bowl.
2. Sprinkle the lowest amount of ice water over the flour mixture (6 Tbs for double, 4 Tbs for single). Use a stiff rubber spatula to press the dough together until it starts to stick together and absorb the water. If needed, stir in the remaining water 1 Tbs at a time until a dough forms.
3. If making a double crust, divide dough into 2 equal pieces. Omit this step if making single crust. Wrap each piece of dough in plastic wrap and form into a 4-inch disk. Refrigerate for 1 hour. Before rolling dough, let sit on counter for 10 minutes. (You can also freeze it, thaw it in the refrigerator, and the let sit out for 10 minutes before use.)
4. When you line the pie pan with the crust, wrap the pan lightly in plastic wrap and put in refrigerator or freezer for a little while before you add the filling (unless instructions state otherwise).
If hand mixing the pie dough:
Instead of dicing up the butter, freeze the stick of butter. Before you get the butter out, use a fork to press the shortening cubes into the flour mixture. Take the butter out of the freezer and grate it on the large holes of a box grater. Use two dinner knives to cut grated butter into the flour mixture until the mixture resembles coarse crumbs. Follow the instructions above from here. |
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Personal
Notes: |
Personal
Notes: I'm not very good at rolling out pie dough and transferring it to a pie plate very successfully. So, I roll out my dough between two floured pieces of parchment paper. Then, when the dough is ready to transfer, I peel off the top paper, use the bottom paper to lift the dough, invert it over the pie pan, and then I peel the paper off what is now the top side of the dough.
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This recipe for Pie Crust (America's Test Kitchen) is from