Description
A simple, flaky pie crust made in a food processor! This easy technique will give you a perfect crust every time.
Ingredients
Units
Scale
- 1 1/4 cup Flour
- 1/2 tsp Salt
- 1 Tbsp Sugar
- 3 Tbsp Vegetable Shortening, cubed and chilled
- 5 Tbsp Butter, cubed and chilled
- 4–6 Tbsp Ice Cold Water
Instructions
- In food processor outfitted with blade attachment, pulse combine flour, sugar and salt. About 10 pulses.
- Add in vegetable shortening, and pulse to combine until the mixture resembles course meal. About 10 pulses.
- Add in chilled butter, and pulse to combine until the mixture resembles course meal. About 10 pulses.
- Turn on food processor and with a steady stream add in four tablespoons of ice cold water. Allow to mix until the dough has formed almost a total ball. If some extraneous crumbs remain, pat them into the ball.
- Flatten the dough ball into a 4-6inch disk, wrap in plastic wrap and place in fridge to chill for at least 30 minutes before rolling and baking.
- If partially baking the crust before filling, preheat oven to 350. Roll out dough on a floured surface, and place in pie pan. Lightly line with aluminum foil and line with pie weights.
- Bake for 25 minutes. Remove from oven and fill with filling. Bake according to chosen pie recipe.
Notes
Adapted from America’s Test Kitchen Basic Single Pie Crust