 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 9 |
|
Basic is best: When it comes to pie crust, there's no need to fiddle. This simple dough will elevate any of the fillings here. Ingredients:
1 1/4 cups all-purpose flour |
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes |
2 tablespoons cold vegetable shortening (preferably trans-fat-free) |
1/4 teaspoon salt |
3 to 4 tablespoons ice water |
2 1/2 cups all-purpose flour |
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/2-inch cubes |
1/4 cup cold vegetable shortening (preferably trans-fat-free) |
1/2 teaspoon salt |
7 to 9 tablespoons ice water |
Directions:
1. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
2. For a single-crust pie, drizzle 3 tablespoons ice water evenly over mixture. For a double-crust pie, drizzle 5 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated.
3. Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
4. Turn dough out onto a work surface. For a single-crust pie, divide dough into 4 portions; for a double-crust pie, divide dough into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. For a single-crust pie, press into a ball, then flatten into a 5-inch disk. For a double-crust pie, divide dough with one half slightly larger, then form each into a ball and flatten each into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
|
|