• 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.

ina-garten

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.

Baking Tips:

* 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

 InJoy!