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A food processor cuts fat into the flour mixture faster, but you can also do this by hand.

Pam Lolley
Recipe by Southern Living May 2014

Gallery

Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
25 mins
total:
1 hr 45 mins
Yield:
Makes 1 (9-inch) crust
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 8 to 10 times or until mixture resembles coarse meal. Drizzle 4 Tbsp. ice water over mixture; pulse 4 or 5 times or until dough clumps together, adding up to 1 Tbsp. ice water, 1 tsp. at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.

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  • Preheat oven to 400°. Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.

  • Bake at 400° for 10 minutes. Remove weights and parchment paper, and bake 8 to 10 more minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

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