Bon Appetit Best Pie Crust

"From Jul 07 Bon Appetit magazine. It is great! (Modified a bit from original recipe)"
 
Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

  • 2 12 cups flour, all purpose
  • 1 12 teaspoons sugar
  • 1 teaspoon salt
  • 12 cup butter, chilled, cut into 1/2-inch cubes
  • 12 cup shortening, chilled cut into 1/2-inch cubes
  • 5 tablespoons ice water

directions

  • Mix flour, sugar and salt in Kitchenaide mixer.
  • Add butter and shortening.
  • Mix until it resembless coarse meal.
  • Add water and mix until dough begins to clump together.
  • Add more water if necessary if you find it too dry
  • Remove dough from mixer.
  • Divide dough in half.
  • Flatten each half and wrap in plastic wrap.
  • Refridgerate at least one hour and up to 3 days.
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RECIPE MADE WITH LOVE BY

"<p>I'm a WAHM of 2. I paint and sell my original shabby and primitive signs in my online stores called the Shabby Sign Shoppe. Keeps me busy and helps keep the roof over our heads, but takes away from two favorite pastimes--cooking and working in the yard.</p> <p>To be in the kitchen uninterrupted is my form of relaxation and I try to get in there and cook at least 2-3 good meals a week. I'm trying to get healthier with cooking, but it is so hard with all these amazing Food.com recipes shouting Make Me, Make Me. I discovered Recipezaar in 2002. I tell EVERYONE about it and it's definately my go-to recipe site. Other sites pale in comparison.</p> <p>Whenever I search for a recipe, Recipezaar never lets me down. I typically ONLY try 5 star recipes, but sometimes will try unrated ones if I am feeling frisky and the recipe is from a chef I'm familar with. Kittencal, MizzNezz and Wildflour are 3 of my favorites.</p> <p>Diehard foodies tend to annoy. I should know because I used to be one! Culinary school will do that to you, but it's just not living in the real world.</p>"
 

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    From Jul 07 Bon Appetit magazine. It is great! (Modified a bit from original recipe)
     
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