Tuesday, November 30, 2010

The Best Pie Crust

The best pie crust, perfectly flaky and easy to work with by Barefoot Contessa.
Makes 2 (10-inch) crusts.
  • 3 cups All-Purpose Flour
  • 1 tbsp Sugar
  • 1 tsp Kosher Salt
  • 1/3 cup Vegetable Shortening (very cold)
  • 12 tbsp Unsalted Butter, diced (very cold)
  • 8 tbsp or 1/2 cup Ice Water
  1. Combine flour, sugar and salt in a food processor. Pulse 2 - 3 times to mix.
  2. Add the butter and shortening, pulse 8 - 12 times until the butter is the size of peas.
  3. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  4. Dump out on a floured board and roll into a ball. Wrap in plastic and refrigerate 30 minutes.
  5. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring to ensure it doesn't stick.
  6. Roll dough onto rolling pin, place on dish, unroll and press to fit (do not stretch).
  7. Fill pie with desired filling, repeat with top crust.
  8. Crimp edges, cut holes in top and brush wth egg wash or water and sprinkle with sugar.
  9. Bake pie according to recipe directions and crust is golden.

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