Prep 10 mins
Cook 0 mins
Butter for richness, some shortening for flakiness, use the food processor and snap! Easy as pie! From Bon Appetit.
- 3 1⁄2 cups all-purpose flour
- 1 cup chilled unsalted butter, cut into 1/2-inch cubes (2 sticks)
- 1⁄4 cup vegetable shortening
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1 tablespoon kosher salt
- Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl.
- Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.
- For a single- or double-crust unbaked pie crust:.
- Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
- For a blind-baked pie crust:.
- Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.