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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is the pie dough I use for the crust for Orange-Spice Pumpkin Pie , Orange-Spice Pumpkin Pie. Originally from a Bon Appetit November 2001 magazine. For extra convenience, the dough can be made up to one week ahead and frozen. It makes one 9 inch piecrust. Ingredients:
1 1/4 cups all-purpose flour |
1/4 teaspoon salt |
5 tablespoons unsalted butter, well chilled, cut into 1/2 inch pieces |
1/4 cup vegetable shortening, cut into 1/2 inch pieces |
2 tablespoons ice water (or more) |
Directions:
1. Whisk flour and salt in medium bowl to blend.
2. Add butter and shortening: rub in with fingertips or cut in with a pastry blender until dough resembles very coarse meal.
3. Sprinkle with a tablespoon of ice water; toss until moist clumps form, sprinklimg with more water by teaspoonful if mixture is dry.
4. Gather dough into a ball: flatten into a disk.
5. Wrap in plastic and chill at least 1 hour.
6. Can be made 1 day ahead. Keep refrigerated; soften dough slightly at room temperature before using.
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