Pie crust (2)

Name: How to cook Pie crust (2) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Us

Introduce

Chef :

Firl Family Recipes

Pie crust (2)

Ingredient

Food ration :

16 servings

Cooking time :

15-30 minutes

2.5 cups

or 315 grams AP flour (King Arthur)

1 tsp

table salt

6 tbsp

or 90 grams unsalted butter, chilled and cubed

3/4 cup

or 148 grams vegetable shortening, chilled

1/2 cup

ice water

Cooking instructions

* Step 1

Mix dry ingredients together in large bowl. Add butter and shortening.

* Step 2

Use a pastry cutter to blend into a coarse meal consistency. Some pea-sized bits are okay.

* Step 3

Drizzle in the ice-cold water a tablespoon at a time, stirring after each addition. Stop adding water when the dough starts to form large clumps.

* Step 4

Transfer dough to a floured work surface. Flour your hands and fold the dough until the flour and fats are fully incorporated. The dough should come together easily and not be overly sticky.

* Step 5

Divide dough in half and flatten into 1 inch thick discs. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.

* Step 6

Dough can be refrigerated for up to 5 days, or frozen for 3 months. Thaw overnight in the fridge before using.

* Step 7

Gently roll out chilled discs between sheets of waxed paper, lightly floured if necessary. Transfer to pie dish, flute edges and chill for at least 30 minutes before baking.

* Step 8

Preheat oven to 375. Crunch up then spread a disc of parchment paper to line the chilled crust, then fill with pie weights.

* Step 9

Bake 15-16 minutes. Carefully remove parchment paper and pie weights, then prick bottom of the crust with a fork to let any steam escape. Return to oven.