1/4 cup cold unsalted butter cut into 1/4 in pieces
1/4 cup cold vegetable shortening, cut into pices
1/4 cup cold water
For Double Crust
3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1/2 cup cold unsalted butter cut into 1/4 inch pieces
1/2 cup cold vegetable shortening cut into pieces
1/2 cup cold water
Instructions
Combine the flour, sugar and salt in a large bowl. Toss well, by hand to mix. Scatter the butter over the dry ingredients and toss to mix.
Using a pastry blender, two knives or your finger tips, cut or rub the butter into the flour until it is broken into pieces the size of small peas. Add the shortening and continue to cut until all the fat is cut into small pieces.
Sprinkle half of the water over the mixture. Toss well with a fork to dampen the mixture. Add the remaining water, 1 1/2- 2tbs at a time and continue to toss and mix, pulling the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the down-stroke. If necessary, add water 1 or 2 tsp at a time until the pastry can be packed.
Using your hands, pack the pastry into a ball (or 2 balls) if you are making a double crust as you would pack a snowball. If you are making a double crust, make one ball slightly larger than the other; this will be your bottom crust. Knead each ball once or twice, then flatten the balls into 3 inch disks on a floured work surface. Wrap the disks in plastic and refrigerate for at least an hour or over night before rolling.
Originally Submitted
10/10/2010
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