Tuesday, November 23, 2010
The Best Pie Crust
Buttery, flaky, yummy! I don't bake much nor do I like sweets, so why am I posting a recipe for a pie crust you ask? For one it's almost thanksgiving so you will need a fool-proof crust for pies and secondly I made this a few weeks ago and it turned out great. I wanted to share a somewhat easy pie crust for the non-bakers out there. After tasting this crust I doubt I will ever buy another store bought one again. Now I have to work on a savory crust recipe, will post after I do some experimenting.
2 1/2 cup all-purpose unbleached flour, plus extra for rolling
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup chilled vegetable shortening
1/2 cup cold unsalted butter, cut into cubes
6 to 8 tablespoons ice water
1. In a food processor, add the flour, salt, and sugar until combined.
2. Add the vegetable shortening and process until the mixture has the texture of coarse sand, about 10 seconds.
3. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are about the size of peas, about 10 pulses.
4. Put the mixture into a medium bowl.
5. Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.
6. Flour your hands generously. Sprinkle a rolling pin with flour
7. Divide the dough into two balls and flatten each into a 4-inch disc.
8. Wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling.
9. On a lightly floured surface roll pastry 2 inches larger than an inverted pie plate
11. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and sides.
2 - 9 inch pie crusts