Perfect Pie Crust

Course: Baking

Cuisine: Baking

Keyword: Pie Crust

Prep Time: 1

Total Time: 1

Servings: people

Calories: 140kcal

This dough makes perfect pie crust every time! Use cold butter, and fold into the dough. Using lard from www.smithfield.com makes it even better.

Using a dry ingredient measuring cup, add the flour to a food processor fitted with a metal blade
Add the salt and then the chilled butter and shortening. Secure the lid onto the food processor.
Cut the fat into the flour by pulsing 7 or 8 times. The butter should resemble small frozen peas.
Through the tube of the food processor, add the ice water, 1 tbsp at a time, just until a ball forms. Immediately stop processing.
Remove the dough from the processor and using your thumbs, for a disc.
Enclose the dough in plastic wrap and place in the refrigerator for 1 hour.
On a lightly floured counter/surface, place the dough. Try not to handle the dough too much, to prevent the butter pieces from melting.
You'll need to roll out the dough to about 3 to 4 inches greater than the inside diameter of the pan. (i.e., if you have 9-inch pie pan, roll the crust to a 12 - 13-inch diameter.)
Try and roll the dough out in as few 'rolls' as possible. Repeated rolling will overwork the dough, and will yield less flakey crust.
To transfer the dough to the pan, fold one half over, then fold over again into a quarter. Gently place into pie pan and then unfold the dough. Trim the edges with scissors.
Use your fingers to flute the edges. Your pie dough is now ready for baking!