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Another Best Pie Crust




Source of Recipe


Internet


List of Ingredients




2-1/2 cups all purpose flour
1 tsp. salt
2 Tbs. sugar
3/4 cup unsalted butter, chilled and cut into small pieces
1/2 cup vegetable shortening, chilled and cut into small pieces
1/3 cup iced water


Recipe



For a 10 inch double crust pie or 9 inch double crust deep dish pie. Combine first 3 ingredients in a food processor. Pulse twice to combine. Add chilled butter and shortening pieces. (The colder the better.) Pulse 9-10 times to cut in butter until mixture resembles very small peas. Transfer mixture to a bowl and sprinkle with 1/4 cup of the ice water. Stir with a large fork until dough starts to come together. Add remaining water if mixture is too dry and won't hold together. Divide mixture into 2 balls, with one slightly larger than the other. Press into about 5 inch discs. Sprinkle lightly with flour, wrap each with plastic wrap and refrigerate 25-30 minutes.

To prepare pie, place larger disc of dough on a lightly floured work surface. Lightly sprinkle dough with flour. Using the side of your hand, press down across the top to flatten dough slightly. With a lightly floured rolling pin, using semi-firm pressure, start at center of dough and roll away from body. Start at center again and roll toward the body. Place rolling pin perpendicular to body and roll out from center, repeating process to the other side. Carefully turn dough over and repeat process of rolling and turning dough until it is 1/8 inch thickness. Gently wrap dough around rolling pin and arrange in pie plate. Repeat rolling process with remaining disc of dough. Add filling to be used and place dough over top, pinching and crimping dough around edge of pie plate. Using a sharp knife, cut a 2 inch slit in center of dough for steam to escape. Bake pie as directed.