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Pie Crust

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Saturday, 13 November 2010 12:50


  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 Tbs sugar
  • 6 Tbs butter (cold)
  • 2 Tbs shortening
  • 1/4 cup ice water


  • Place butter and shortening in freezer for 15 minutes.  When ready to use, remove and cut both into small pieces.
  • In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times.
  • Add butter and pulse 5 to 6 times until texture looks mealy.
  • Add lard and pulse another 3 to 4 times.
  • Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times.
  • Add more water and pulse again until mixture holds together when squeezed. o
  • Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
  • Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour.  Roll out with a rolling pin to a 10 t 11-inch circle.


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