Homemade pie crust can be daunting to make, but a little practice, the results are worth it! The secret is to keep all the ingredients very cold, and to work the dough as little as possible.
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 14 tablespoons unsalted butter (cold)
- 1/3 cup shortening (cold)
- 3/4 cup ice water
- Place the flour, sugar, and salt in the bowl of a food processor. Pulse 3-4 times to combine.
- Cut the butter and shortening into 1” pieces and place in the bowl of the food processor.
- Pulse the mixture 8-10 times, or until the butter and shortening are roughly the size of peas.
- Remove the lid from the food processor and slowly stream 2/3 cup of ice water into over the crust mixture.
- Replace the lid of the food processor and pulse 3-4 times to incorporate the water.
- Remove the lid and check the dough mixture. It should feel tacky but not wet, and just hold together when pinched. If the mixture seems too dry and crumbly, add an additional 1-2 Tablespoons of water. Pulse 2-3 more times.
- Transfer the dough into a large mixing bowl. Gently gather it into a rough ball, handling it as little as possible. Divide the dough into two even portions.
- Place a portion of dough onto a sheet of plastic wrap. Gather the plastic wrap over the dough, gently working it into a disc roughly 1” thick. Repeat with the remaining portion of dough.
- Refrigerate the pie dough for one hour before using. If refrigerated for longer than 3 hours, allow the pie dough to sit at room temperature for 20 minutes before rolling.
PER SERVING *
|Calories430Calories from Fat260|
|% DAILY VALUE*|
|Calories from Fat260|
|% DAILY VALUE*|