Pastry for a Double Pie Crust

"This is from Jan Karon's Mitford Cookbook. Pie Crust, unbaked, can be kept in the refrigerator for up to 8 hours and frozen for up to 2 months. I used the cooking time for the time the dough needs to rest in the refrigerator."
 
Ready In:
1hr 30mins
Ingredients:
7
Yields:
2 pie crusts
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ingredients

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directions

  • Place the dry ingredients into a food processor and pulse to combine.
  • Add the chilled butter pieces and pulse 5 times.
  • Add the chilled shortening pieces and pulse 5 times.
  • Add the sour cream and pulse 5 times.
  • Place mixture into a large bowl. Sprinkle 3 tbsp of ice water over the mixture and press down with a spatula until the dough sticks together. Add more water if necessary.
  • Divide the dough into 2 balls, flatten into disks. Dust lightly with flour, wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Roll out dough, place in pie plate and shape. Refrigerate another 30 minutes before filling or baking.

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  1. Chef by Chance
    This is from Jan Karon's Mitford Cookbook. Pie Crust, unbaked, can be kept in the refrigerator for up to 8 hours and frozen for up to 2 months. I used the cooking time for the time the dough needs to rest in the refrigerator.
     

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I enjoy cooking, especially baking. I am married, no children though I have a dog Chance, whose internal clock must be Swiss-made as he knows what time dinner should be and is quite the taskmaster if I'm not at least in the kitchen at the appointed time. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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