Pie Crust


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 5 tablespoons unsalted butter, cold and cut into pieces
  • 3 tbsp shortening, also chilled and cut into pieces
  • 2 to 5 tablespoons ice water

In the bowl of a food processor, pulse together the flour and salt just to combine. Drop in the butter and shortening pieces and pulse until crumbs the size of lima beans form. Add the ice water, 1 tablespoon at a time, and pulse the motor just until the dough comes together, taking care not to overmix the dough.

Turn the dough out onto a sheet of plastic wrap. Press together to make a flat disc. Wrap in the plastic and chill in the refrigerator for at least 3 hours and up to 3 days. Or you can freeze the dough up to 6 months. Roll the disc of dough into a circle about 1/4-inch-thick. Use it to line a 9-inch pie pan, poke holes all over the crust with a fork, and chill in the refrigerator for 30 minutes and up to overnight.

When you are ready to bake the pie, preheat the oven to 375° F. Line the dough with foil and fill with pie weights. Bake until the crust is pale golden and beginning to crisp, 25 to 30 minutes. Fill and bake according to pie instructions.

From The New York Times


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s