Best Ever Pie Crust
This celebrated pie crust recipe, originally from a magazine, is renowned for its tender texture, which is achieved by incorporating vinegar. The method utilises a food processor to quickly combine chilled fats with the dry ingredients, resulting in a dough that requires minimal handling. After mixing, the dough is shaped, wrapped, and chilled before use, making it a reliable foundation for both sweet and savoury pies.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 12 tablespoons unsalted butter, cut into small pieces and chilled
- 4 tablespoons shortening, chilled
- 1 tablespoon white vinegar
- 3 tablespoons ice water
Method
- Combine the flour, salt, and sugar in a food processor bowl by pulsing several times.
- Pulse the chilled butter and shortening into the flour mixture until it has a coarse, mealy texture, for roughly 10 seconds.
- While the processor is running, slowly pour the vinegar and 3 tablespoons of ice water through the feed tube until the dough comes together.
- Ensure the processing time does not exceed 30 seconds in total.
- Split the dough into two equal portions and place each onto a sheet of plastic wrap.
- Form each portion into a flat disc, wrap it tightly in the plastic, and chill in the refrigerator for a minimum of 30 minutes.
Nutrition (per serving)
Sodium2352600 mg
Recipe details
CategoryDessert
AuthorE.A.4957
