Ingredients
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Dice the butter and return it 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 to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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By Leanne S
Merritt Island, FL
on April 19, 2013
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I have been searching for the perfect pie crust recipe for years - you name it, I've tried it - all with mediocre results - I was about to give up and decided to try this recipe because of all the great reviews - I'm so glad I did - it was so easy to work with, rolled out beautifully, baked perfectly and held it's shape perfectly even with blind baking. The other thing I like about this recipe is the fact that it's enough for 2 10-inch crusts - many recipes are for 9 inch crusts and all my pie dishes are larger and deeper - so this recipe works great. I did have to add more water than the recipe calls for in order for it to form a "ball" - but the extra water didn't hurt and I added extra flour when I rolled it out. Another great recipe from Ina!
By Kathy in Dearborn
Michigan
on March 30, 2013
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For the last 41+ years I made a pie crust out of the Farm Journal's Complete Pie Book....well.....I'm not sure if it was the Crisco, did they change their formula, or the Gold Medal flour but it was a failure. So I went onto the FoodNetwork site and found this recipe. It is delicious. Tomorrow I will fill it with Lemon Truffle filling and serve my guests a delicious pie. Thank you Ina!!!
By rcarpenter7868
on March 17, 2013
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The food processor worked exactly how Ina said it would. Easiest & best crust I have ever made!
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