Pie Crust (from Cook's Illustrated)

You will need to double the ingredients for a two-crust pie.

1½ cups (7 ½ ounces) plain flour
1 T sugar
½ t salt
4 T vegetable shortening (chilled a least 30 minutes) cut into small bits
4 T unsalted butter (chilled) cut into small bits
4-6 T ice water

Into a food processor put the three dry ingredients. Pulse to mix. Add shortenings and pulse until it is broken into pea-sized pieces. Add water and pulse to mix. Dough will rise up the sides of the bowl, and look slightly yellow and look more mealy rather than floury.

Pie Crust (from Cook's Illustrated)

This page is copyright 2006, Laura Giletti Last revised: May 2006

This page is copyright 2006, Laura Giletti
Last revised: May 2006