- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups of cold all-purpose flour
- 1 teaspoon kosher salt
- 1 (heaping) tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
I can find no better recipe for pie crust than this version created by the incomparable Ms. Ina Garten. Any one who knows me, knows that I am in love with the Barefoot Contessa. Ina’s crust recipe is easy to follow and have great flavor. This crust is consistent and works well with a variety of fillings. So here it is with a bit of minor tweaking.
1. Dice the butter and shortening and return it to the refrigerator while you prepare the flour mixture.
2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
3. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
4. With the machine running, pour the ice water down the feed tube until the dough begins to form a ball.
5. Dump out on a lightly floured board and quickly roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
6. 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 the dough to make sure it doesn’t stick to the board.
7. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
* Place the food processor bowl and blade in the freezer for 10 minutes before starting
* Mix flour, salt, and sugar in bowl and place in the freezer for 10 minutes before starting
* Pulse the food processor just until a ball starts to form, it should look smooth and not crumbly
* Rest the dough for at least 45 minutes to make it easier to handle when rolling
* Try not to add a lot of flour to the dough when rolling into a ball. Doing so will change the texture.
* For a flakier crust, lard can be substituted for shortening