Classic Pie Crust

Classic Pie Crust
Photo by Mark Ferri

Ingredients

  • 2 tsp. fresh lemon juice
  • ¼ cup cold vegetable shortening, cut in ½-inch pieces
  • 1 Tbs. sugar
  • ¼ lb. (8 Tbs.) cold unsalted butter, cut in ½-inch pieces
  • 3 oz. (¼ cup plus 2 Tbs.) very cold water
  • 11-¼ oz. (2-½ cups) all-purpose flour
  • ½ tsp. salt

Put the flour, sugar, and salt in a food processor; pulse briefly to combine. Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds. Add the lemon juice and water. Pulse just until moist crumbs form. Turn the dough onto a work surface and gently shape it into two eq...

View full recipe at Fine Cooking

Comments

Variations on Classic Pie Crust

  • Classic Pie Crust
    • 5 tablespoons water
    • 3/4 cup vegetable shortening
    • 1 teaspoon salt
    • 2 cups all-purpose flour
  • Classic Pie Crust
    • 2 cups all-purpose flour
    • 5 tablespoons water
    • 1 teaspoon salt
    • 3/4 cup solid vegetable shortening


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