Description

With the help of a Food Processor I finally made a perfect homemade pie pastry. Not only is it easy and fast it's tender, flaky and delicious.

Ingredients

8 tablespoons (1 stick) cold unsalted butter cut into cubes 8 tablespoons (½ cup) cold vegetable shortening 2 ¾ cups all purpose flour 1 teaspoon Kosher salt (½ teaspoon if using table salt) ¼ to a ½ cup cold water

Instructions

Using a food processor equipped with the pastry blade , add the flour, salt and sugar and pulse several times to incorporate. Distribute the cold butter cubes and veg shortening (I find the easiest way is to use a spoon for the shortening) over the flour, pulse several times and begin to incorporate the butter/veg shortening into the flour. You are looking for a very coarse dough to form with pea size and coarse sand size pieces of dough. Slowly drizzle (while pulsing) the cold water (I find the best way is to add the cold water by tablespoon) until dough comes together into a ball. Transfer the dough into a large bowl or floured work surface and form into a ball. Cut the ball in half and form into a rough disk, cover with plastic wrap and refrigerate for at least 2 hours. If only using one pie crust tightly wrap the other in plastic wrap and freeze for up to 4-5 months.

Makes

2 Pies

Additional Comments

Two 8-10 inch pie crusts. This dough will freeze beautifully, tightly wrapped in plastic wrap for 4-5 months. If you want the pastry for a savory dish, simply omit the sugar.