Sunday, January 16, 2011

Double-Crust Pie Dough

This crust is great for pies, and awesome for quiche. Crispy, with just a hint of sweetness... it's a great crust.

2 & 1/2 c. all-purpose flour, plus extra for counter
2 Tbsp. sugar
1 tsp. salt
8 Tbsp. shortening, cut into 1/2 inch pieces
12 Tbsp. unsalted butter, cut into 1/4 inch pieces
6-8 Tbsp. ice water

Put 1/2 cup of water in the freezer to be used in a few minutes.

Combine flour, sugar, and salt in food processor. Sprinkle shortening over the top and proces until it looks like sand, about 10 seconds. Scatter butter and pulse 10 times. Mixture should resemble coarse crumbs. DON'T OVERPULSE. Better to need to mix more than to over mix.

Sprinkle 6 Tbsp of ice water over the mixture, and press the dough together with a rubber spatula. If the dough is still not coming together, add ice water, 1 Tbsp at a time, until it can be mixed.

Divide the dough into 2 portions, pressing each portion into a flat 4-inch disc. Cover each disc with plastic wrap, and refrigerate for 1 hour. *** Remove dough & roll to fit into pie plate.

(*** At this point in the recipe, the dough can be frozen for future use, for up to 2 months***)


Miranda said...

Have you ever done this without a food processor? I am pretty horrible at pie crust though I keep trying :) Just wondered what you thought...

Jess said...

Yes, I've done it by hand. Same basic ideas... Ice water, not too smoothly combined, etc. Hope it works for you, I love this crust's taste!

Miranda said...

Well this turned out wonderful! Thanks so much for best pie attempt yet :) I made this apple pie

and company loved it.