1/2 Photos of Barefoot Contessa's Perfect Pie Crust
From Barefoot Contessa Family Style cookbook, 2002. I have watched Ina Garten make this on her cooking show. She takes the mystery out of making pie crust and gives easy to follow instructions. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator for 30 minutes before rolling (bakers call this "relaxing" the dough). Finally, don't stretch the dough when you're placing it into the pan.
My Private Note
Units: US | Metric
- 1Dice the butter and return it to the refrigerator while you prepare the flour mixture.
- 2Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- 3Add the butter and shortening.
- 4Pulse 8 to 12 times, until the butter is the size of peas.
- 5With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- 6Dump out on a floured board and roll into a ball.
- 7Wrap in plastic wrap and refrigerate for 30 minutes.
- 8Cut the dough in half.
- 9Roll 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.
- 10Fold the dough in half, place in a pie pan, and unfold to fit the pan.
- 11Repeat with the top crust.
- 12**Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
- 13***Cook time does not include 30 minute refrigeration time.
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Nutritional Facts for Barefoot Contessa's Perfect Pie Crust
Serving Size: 1 (721 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1619.5
- Calories from Fat 945
- Total Fat 105.0 g
- Saturated Fat 53.9 g
- Cholesterol 183.1 mg
- Sodium 886.5 mg
- Total Carbohydrate 149.4 g
- Dietary Fiber 5.0 g
- Sugars 6.8 g
- Protein 20.0 g