Ingredients
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1 1/2 cups plus 2 tablespoons Bleached All-Purpose Flour
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1 tablespoon Sugar
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1/2 teaspoon Salt
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6 tablespoons Unsalted Butter6 tablespoons (1 stick) unsalted butter cut into 1/4-inch pieces and chilled
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2 tablespoons Vegetable Shortening (Criscoe)
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5 tablespoons Iced Watermore as needed
Method
Basic Sweet Pie Crust
METHOD:
Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
Yield: Dough for 1 single-crust pie
back to Blueberry Custard Pie
or
back to Gold Brick Chocolate Pecan Pie
Steps
|
1
Done
5 minutes
|
OneSift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix. |
|
2
Done
30 minutes
|
TwoShape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days. |
