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Pie Crust Recipe


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     Pie Crust

Category   Desserts - Breads
Sub Category   None
Servings   double crust

2 1/2 sticks of butter cut into small pieces
1/3 c shorting cut into six pieces
3 c flour
1/4 c sugar
1 1/2 t salt
1/2 c very cold water

Freeze butter and shortening, already cut, for about an hour.
A food processor is ideal for this, but a stand mixer works as well. Combine dry ingredients then add frozen butter and shortening. Mix - it is not necessary to mix until the lumps disappear. The finished dough will have lumps of butter and shortening.
Add 1/2 c very cold water. Stop mixing as soon as dough forms. You may need to add more water or flour to form dough. Be sure to stop the mixer as soon as you achieve dough consistency. Split into 2 parts, wrap in plastic wrap and place in fridge for at least an hour.
Then roll on well floured surface. The most important part of achieving a good pie crust is to work it as little as possible. When it rolls out, you will have visible chunks of butter and shortening.

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