Yield: 2 servings
|2 cups||Unbleached all-purpose|
|5 tablespoons||Cold salted butter|
|6½ tablespoon||Cold unsalted butter|
|3 tablespoons||Vegetable shortening|
|3 tablespoons||Ice water -- plus|
|1 teaspoon||Ice water|
This is a good basic pie crust recipe from Lindsey Shere at Chez Panisse. It is flaky and has a good butter flavor.
MIX THE FLOUR, SALT AND SUGAR in a bowl. Cut the salted butter in pieces ⅓-inch thick and quickly cut them into the flour mixture until it is the texture of cornmeal. You can do this with a pastry blender, with your hands by rubbing quickly and lightly Cut in the unsalted butter and the vegetable shortening until they are in larger pieces, about ⅛- to ¼-inch in diameter. This helps to make the dough flaky. Sprinkle in the 3 tablespoons ice water, tossing the dough lightly with a fork to moisten it e During this time, the enzymes in the flour will mellow the gluten to permit the water to be absorbed completely; this conditioning will help to prevent shrinkage and toughness later. Makes enough for two 9-inch pie shells.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :