A recipe so easy to make, you’ll forget about buying pre-made crusts.
Working with butter and shortening can be a game-changer.
OurTest Kitchen foundthat a combination of butter and shortening provides the most workable texture and also great flavor.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
The reason is simple:Shorteningis less likely to melt than butter due to its higher melting point.
Combined, the two are unstoppable.
The beauty of using a food processor to make pie dough is that it’s mostly hands-off.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
you could also pre-roll your crusts, transfer to aluminum pie plates, wrap and freeze.
Sprinkle 4 tablespoons ice water over top of mixture.
Divide and flatten dough:
Divide dough in half.
Shape and flatten each half into a disk.
Chill dough:
Wrap each disk in plastic wrap.
Chill 2 hours or up to 2 days.
Frequently Asked Questions
Additional gluten development from an overworked dough can cause a rubbery crust.
Take care not to knead your dough too extensivelya gentle hand can help keep your crust tender.
If your pie dough is too cold, it may crack while rolling.
Thaw in the refrigerator overnight, if frozen, before using.
