Perfect Piecrust
By Ina Garten
Yields:
2
Total Time:
15 mins
Jump to recipeThis is a failproof pie-crust that can be used for any pie filling you desire. Try it out this Thanksgiving with our Ultimate Pumpkin Pie with Rum Whipped Cream.
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Ingredients
- 12 Tbsp.
unsalted butter (1 1/2 sticks), very cold
- 3 cups
all-purpose flour
- 1 Tbsp.
sugar
- 1 tsp.
Kosher salt
- 1/3 cup
vegetable shortening (such as Crisco), very cold
- 1/2 cup
ice water
Directions
- Step 1Cut butter into 1/2-inch cubes; refrigerate while preparing flour mixture.
- Step 2In food processor with knife blade attached, combine flour, sugar, and salt; pulse to mix. Add butter and shortening. Pulse 8 to 12 times or until pea-size clumps form. With machine running, pour ice water into feed tube. Pulse until dough begins to form ball.
- Step 3Transfer dough to floured surface. Roll into ball; wrap in plastic and refrigerate 30 minutes.
- Step 4Divide dough into 2 equal pieces. Wrap one piece in plastic and refrigerate or freeze for another use. On well-floured surface, with rolling pin, roll remaining piece into 12-inch circle, rolling from center to edge, turning and flouring dough to prevent sticking.
Tips & Techniques
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