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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 8 |
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This pie crust is very tender and buttery. The recipe makes two 9-inch pie crusts. Note: Preparation time includes time required for pie dough to chill. Ingredients:
2 cups flour |
1 teaspoon salt |
1/2 cup shortening |
1/4 cup butter, cold, cut into small pieces |
4 -6 tablespoons water, iced |
Directions:
1. Using chopping blade of your food processor, properly position the blade and place all ingredients except ice water in processor bowl. Pulse for 3-4 seconds at a time until mixture resembles pea-sized crumbs.
2. With processor running, drizzle water one tablespoon at a time until mixture pulls away from the processor bowl and forms a loose ball.
3. Gently shape dough into a ball, wrap in plastic wrap and refrigerate for 30-45 minutes.
4. Cut dough in half and form each half into a ball. Onto a lightly floured surface, gently roll one half of dough out to two inches larger than the pie plate.
5. Roll dough onto rolling pin and move to pie plate, being careful not to tear during transfer. If baking a filled pie, repeat process for top crust. Bake per pie filling instructions. Pie crust should turn out golden brown.
6. Note: If baking two empty pie shells, pierce pie crust which has been formed to pie plate generously with a fork and bake at 425 F for 12 minutes or until golden brown.
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