Flaky Pie Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes one 9-inch crust
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/3 cups all purpose flour
- 3 tablespoons (or more) ice water
- Carbohydrate 140 g(47%)
- Cholesterol 183 mg(61%)
- Fat 96 g(148%)
- Fiber 5 g(18%)
- Protein 18 g(36%)
- Saturated Fat 50 g(252%)
- Sodium 778 mg(32%)
- Calories 1492
Preparation Mix flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Can be prepared 2 days ahead. Cover and refrigerate.)
Preparation Mix flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Can be prepared 2 days ahead. Cover and refrigerate.)
