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Perfect Pie Crust Recipe

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This recipe for Perfect Pie Crust, by , is from The Biberdorf Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kay Marie Biberdorf

Category:
Category:

Ingredients:  
Ingredients:  
12 tbs very cold unsalted butter
3 c all-purpose flour
1 tsp kosher salt
1 tbs sugar
1/3 c very cold vegetable shortening
6 to 8 tbs (about 1/2 c) of ice water

Directions:
Directions:
Dice the butter and return to the refrigerator while you prepare the flour mixture. 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. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. 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 on the board. Fold dough in half, place in a pie pan, and unfold to fit the pan. Repeat with top crust.

Number Of Servings:
Number Of Servings:
2 (10 inch) crusts

 

 

 

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