Sunday, November 6, 2016

Perfect Pie Crust (from Ina Garten)


So, I usually rely on ready made refrigerated pie crusts.  I had 10 month old crusts in a box in the refrigerator.  When they say "USE by Jan 2016", trust them, they mean it!  I found this one and it turned out PERFECT.  It makes two regular pie crusts, and they both fit in my jelly roll pan.  Delicious!


Perfect Pie Crust (from Ina Garten)

12 tablespoons very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

⅓ cup very cold vegetable shortening Beth used butter flavored Crisco

6-8 tablespoons ice water (about ½ cup)

Dice the butter and return it to the refrigerator while you prepare the flour mixture Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

**Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator. ***Cook time does not include 30 minute refrigeration time.

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