Ingredients and Weight:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/2 cup vegetable shortening, cold
- 1/4 cup ice water
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, whisk together the flour and salt.
- Add the butter and shortening and cut into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out the dough on a lightly floured surface to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate and trim the edges.
- Prick the bottom of the crust with a fork.
- Bake for 20-25 minutes, or until golden brown.
- Let cool completely before filling.
Nutritional Information:
Per serving (1 piece):
- Calories: 230
- Fat: 12g
- Saturated fat: 5g
- Cholesterol: 30mg
- Sodium: 230mg
- Carbohydrates: 28g
- Sugar: 0g
- Protein: 3g
Dish Characteristics:
- Flaky and buttery
- Easy to make
- Versatile, can be used for any type of pie filling
User Comments:
- "This is the best pie crust I've ever made!"
- "So easy to work with and the crust turns out perfect every time."
- "Perfect for American-style pies with a high fruit-to-crust ratio."
- "The flavor is incredible, with a hint of saltiness that balances the sweetness of the filling."
- "Highly recommend this recipe to anyone looking for a delicious and foolproof pie crust."
Special Precautions and Tips:
- Use cold butter and shortening to prevent the crust from becoming tough.
- Do not overmix the dough, as this will also make the crust tough.
- If the dough is too dry, add water 1 tablespoon at a time until it comes together.
- If the dough is too wet, add flour 1 tablespoon at a time until it no longer sticks to your hands.
- Allow the crust to cool completely before filling to prevent the filling from making the crust soggy.
