Barefoot Contessa's Perfect Pie Crust
photo by mommyluvs2cook



- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
2 10-inch pie crusts
ingredients
- 12 tablespoons very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1⁄3 cup very cold vegetable shortening
- 6 -8 tablespoons ice water (about 1/2 cup)
directions
- 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.
Reviews
-
Always tried to avoid making pie crust...no more. Love at first bite. Made it for Tourtière, left out the sugar as did not use for dessert. Do not have a food processor but now I want one so I can make this pie crust again and again. Used a hand pastry cutter which worked fine but then I watched the Ina Garten video to make this crust and she made it effortlessly with food processor. I can just imagine other pies with this crust. Yummm!
-
I have always struggled to make a good pie crust, and often cheated and used Pillsbury ready-made crust. This recipe changed that! My husband said the best part of the cherry pie I made was the crust. I also used this crust for peanut butter cream pie and the crust didn't get soggy after 3 days like most do. I love Ina Garten and this recipe is a life saver.
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<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! <br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15. <br /><br />And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>