Homemade Pie Crust
If You Give A Blonde A Kitchen
If You Give A Blonde A Kitchen
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  • 2 pie crusts Ingredients 2½ cups unbleached all-purpose flour, plus extra for dusting work surface 1 teaspoon salt 2 tablespoons granulated sugar ¾ cup vegetable shortening, chilled 8 tablespoons (1 stick) cold unsalted butter, cut into ¼-inch cubes 6 to 8 tablespoons ice water Instructions In a large bowl, whisk together flour, salt and sugar. Add the chilled shortening and using a pastry cutter, or two forks, cut the shortening into the flour mixture until it resembles coarse sand. Next, add the cold butter cubes and use the pastry blender, or two forks, to cut the butter into the mixture until it resembles coarse crumbs, with bits about the size of small peas. If there are a few larger bits, no worries, that bite of pie will be extra good. Sprinkle the ice-cold water, one tablespoon at a time, into the bowl. With a rubber spatula, use a folding motion to mix. Once large clumps start to form, do not add any more water. I typically use about 6 or 7 tablespoons With your hands, form the dough into a large ball and transfer to a lightly floured work surface. Divide the dough into two equally-sized disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling. 3.5.3208



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