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Pie crust, best with butter Recipe


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     Pie crust, best with butter

Category   Desserts - Breads
Sub Category   None

2 and 1/2 c all purpose flour
1 and 1/4 tsp salt
1/4 c vegetable shortening
10 Tbsp very cold unsalted butter , 1/2 inch cubes
6 to 10 Tbsp ice water

Mix salt into flour in medium bowl. Add shortening, blend with fingers until rough sand consistency.
Add cold cubes of butter, blend with fingertips, mixture will have large and small lumps of butter. Do not over mix. Add 4 Tbsp cold water and toss. Add one Tbsp at a time, tossing, until a handful comes together when squeezed.
Dump out onto parchment paper. Form into rectangle by using paper to fold over dough in thirds. Turn paper and dough 4 times to achieve the rectangle, folding over a third each time.
Divide dough in half and form two disks. Roll edges like a wheel to smooth. Loosely wrap in parchment and refrigerate at least 30 minutes to max of overnight. Roll out and place in pie pan.
Serving Suggestions
Makes a double crust

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