Pastry for a Double Pie Crust |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from Jan Karon's Mitford Cookbook. Pie Crust, unbaked, can be kept in the refrigerator for up to 8 hours and frozen for up to 2 months. I used the cooking time for the time the dough needs to rest in the refrigerator. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon sugar |
1/2 cup unsalted butter, cut into small pieces & chilled |
1/2 cup shortening, cut into small pieces & chilled |
1 tablespoon sour cream |
4 -5 tablespoons ice water |
Directions:
1. Place the dry ingredients into a food processor and pulse to combine.
2. Add the chilled butter pieces and pulse 5 times.
3. Add the chilled shortening pieces and pulse 5 times.
4. Add the sour cream and pulse 5 times.
5. Place mixture into a large bowl. Sprinkle 3 tbsp of ice water over the mixture and press down with a spatula until the dough sticks together. Add more water if necessary.
6. Divide the dough into 2 balls, flatten into disks. Dust lightly with flour, wrap in plastic wrap and refrigerate for at least 30 minutes.
7. Roll out dough, place in pie plate and shape. Refrigerate another 30 minutes before filling or baking.
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