Sunset's Best Basic Pie Crust Dough |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From the magazine's August 2007 edition: It's simple: Use shortening for a flaky texture and butter for a delicious flavor...Makes 1 double crust for a 9-inch pie or 2 single-crust 9-inch pies. Nutrition facts: 168 cal (99 fat cal), 2.1g protein, 11g fat (4.5g sat fat), 15g carb, (0.5g fiber), 270mg sodium, 14mg chol. Ingredients:
2 1/2 cups flour |
1 tablespoon sugar |
1 1/2 teaspoons salt |
7 tablespoons butter, very cold, cut into small pieces |
7 tablespoons shortening, very cold, cut into small pieces |
Directions:
1. Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-sized pieces.
2. Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-inch disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
3. NOTES: If you would like to use lard-which also contributes flavor and flakiness to pie crust-substitute 2 tbsp lard for 2 tbsp of the shortening. Try to get good-quality lard from a butcher shop if you can; it's generally much better than ordinary grocery-store lard. .
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