Ingredients 12 tablespoons very cold unsalted butter, (1 1/2 sticks) 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 tablespoons ice water, (about 1/2 cup) (6 to 8)
Instructions 1. 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. 2. 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.
Description Decided to trade the crust I have been making for over 50 years and start to use the processor. This recipe worked very well. My mother in law taught me a method of making pie crust that imitates the process for making French pastry.
Roll the crust, not being concerned with the shape or crumbs, and spread a very thin layer of shortening on the surface. Fold bottom third up, top third down, right third over, left third over. Turn over and gather and crumbs underneath. Make an "X" indent with rolling pin. Now roll from center out. You will have a nice circle with nine layers of crust and a marvelously flakey crust when baked.
Notes This is my very unprofessional drawing of how to fold the crust.
Source
Ina Garten
Comments