This Perfect Pie Crust recipe is easy and flaky tender.
Just be sure to not over work the dough.
It can be used for savory or sweet pies.
Ingredients;
12 TBLS (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 TSP kosher salt
1 TBLS sugar
1/3 cup very cold vegetable shortening,like Crisco
6 to 8 TBLS (about 1/2 cup) ice water
Sugar sprinkled on the top crust makes a nice shine
Directions;
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Empty out on a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured surface into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the surface. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. Makes two 10″ pie crusts.