Perfect Pie Crust

Perfect Pie Crust

Community Classics .
Edited on Feb 02, 2004

Follow the direction carefully and you'll have a tender, flaky pice crust!


(Makes 2 10-inch crusts)

1 1/2 sticks butter, cut into 1/2-inch pieces
3 cups all-purpose flour
1 t kosher salt
1 T sugar
1/3 cup vegetable shortening, chilled and cut into pieces
6-8 T ice water combined with 1 t lemon juice


Place flour, salt, and sugar in the bowl of a standing mixer fitted with paddle attachment. Blend ingredients until mixed. Add butter and shortening and blend at low speed until butter is the size of peas. Add ice water mixture slowly until dough begins to come together when you squeeze a handful,

Dump mixture onto a floured board and form two disks. Wrap in plastic wrap and place in refrigerate for 30-60 minutes. (You can freeze it at this point).

When ready to use, remove from refrigerator and roll each piece on a well-floured board. Roll, turn, and flour the dough making sure it doesn’t stick to the board. Fold the dough in half and place into the pie pan, unfolding to fit. Do not stretch the dough.

If the dough becomes too soft, put it back in the refrigerator for 30 minutes or so and continue.

Not a NESTLÉ®-tested recipe.

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