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basic double-crust pie crust-America's Test Kitchen Recipe

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This recipe for basic double-crust pie crust-America's Test Kitchen is from The Real Food Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 C all-purpose flour
2 tbs sugar
1 tsp salt
1/2 C vegetable shortening, cut into half inch pieces and chilled
12 tbs (1 1/2 stick) butter, cut into 1/4 inch pieces and chilled
6-8 tbs ice water
Directions:
Directions:
In a food processor: Process flour, sugar, and salt together. Add shortening and pulse until mixture resembles coarse cornmeal. Add the butter, pulse about 10 pulses until the mixture resembles coarse corn meal. Transfer into a large bowl
By Hand: mix together salt sugar and salt in a large bowl. using a pastry cutter, combine shortening and butter until the mixture resembles coarse corn meal.
Sprinkle 6 tbs of the water into the flour mixture. Stir and press together with a still rubber spatula Until the dough sticks together. If it does not come together, added the remaining 2 tbs of water to bring it together.
divide dough into two equal pieces and place on plastic wrap. Flatten each into a 4-inch disc. Wrap tightly and refrigerate 1 hour.
before rolling out, let rest on the counter to soften slightly,m about 10 minutes
Number Of Servings:
Number Of Servings:
2 pie crusts to cover 9-inch pie plates or make a double-crust pie

 

 

 

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