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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The key to a good flaky pie crust is using a combination of butter for flavor and vegetable shortening for flakiness. This recipe makes enough for one double-crust pie or two single-crust pies. Ingredients:
2 2/3 cups all purpose flour |
2 tablespoons sugar |
1/2 teaspoon salt |
1/2 cup chilled solid vegetable shortening, cut into small pieces |
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces |
1 large egg |
3 tablespoons (or more) ice water |
Directions:
1. Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until mixture resembles coarse meal. Beat egg and 3 tablespoons water in small bowl to blend. Add to flour mixture. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball. Divide in half. Flatten each half into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
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