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Recipe courtesy of Shirley Rooney

Show: Food Network Specials

Episode: The Cowboy's Kitchen

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Total:: 27 min
Prep:: 15 min
Cook:: 12 min

Yield:: 2 pie crusts

Level:: Intermediate

Ingredients

1 cup unsalted butter
1 cup solid vegetable shortening
4 cups cake flour
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons kosher salt
1/4 to 1/2 cup cold water

Directions

Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan.

Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.

My Private Notes

Name: PIE CRUST
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 2 pie crusts
Cuisine: american
Ingredients: 1 cup unsalted butter; 1 cup solid vegetable shortening; 4 cups cake flour; 2 cups all-purpose flour; 1/2 cup sugar; 3 teaspoons kosher salt; 1/4 to 1/2 cup cold water