Pie Crust

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  • 1/2 cup unsalted butter, chilled
  • 1/2 cup shortening or lard
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup ice water (approximate)


Place butter and shortening in freezer for 15 minutes. Remove and cut into small pieces.
In a food processor, combine flour and salt, and pulse 3-4 times to combine. Add butter and pulse 5-6 times. Add shortening and pulse 3-4
times until texture looks mealy.
Remove lid and drizzle 4 tablespoons of ice water over dough. Replace lid and pulse 5 times. Add more water, 1 tablespoon at a time, pulsing 2 times in between until mixture holds together when squeezed.
On a clean work surface, divide dough in half. Form each half into a ball, then press into a round disk. Do not over-work dough or crust will be tough.
Refrigerate for 30 minutes before rolling out crust.

Recipe from Central Market Poulsbo - Culinary Resource Center
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