Cookbook

Crust - (Maybe) the Best Pie Crust

(Maybe) the Best Pie Crust

This one was posted recently at TOH with a good review. I'm only posting the crust portion of the recipe. You'll note it is for a single crust pie. I presume your apple pie had a double crust...
(Maybe) the Best Pie Crust - Posted by LuAnn on KRT. Source: Dessert Bible by Chris Kimball, poster on TOH (salsarose) said she made "little changes".
Ingredients:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 Tablespoon granulated sugar
5 Tablespoons chilled unsalted butter, cut into 3/4-inch pieces (little cubes)
5 Tablespoons chilled vegetable shortening
3 to 4 Tablespoons ice water

Instructions:
Crust for 9-inch single pie shell

Mix flour, salt and sugar in bowl of food processor fitted with steel blade.
Scatter butter pieces over flour.
Add shortening in 1 Tablespoon clumps and then pulse 8-12 times.
Flour should be a pale yellow - or it should resemble a coarse corn meal, whatever works.
Butter bits no larger than small peas, about 4 more 1-second pulses.
Seriously, large butter pieces means NOT fun to roll out.
Turn mixture into medium bowl.
Sprinkle 3 Tablespoons ice water over mixture.
With blade of a rubber spatula, use folding motion to mix.
Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together.
Shape dough into ball with your hands, then flatten into a 4-inch-wide disk.
Dust lightly with flour and wrap in plastic.
Refrigerate at least 30 minutes before rolling.
For 10-inch regular or 9-inch deep dish: add 1/4 cup flour and 2 tablespoons butter.
Pre-baking crust: 375º F for 21 minutes (pie beads and all).
Remove beads and then bake for another 7, no longer or you will regret it!

posted by LuAnn (TQ)

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