>> Monday, November 22, 2010
We're on the countdown to Thanksgiving now!! I've got 3 great posts lined up for you this week, and we'll be doing it a bit differently. Instead of the typical Monday, Wednesday, Friday line-up, I'm going to post Monday, Tuesday, and Wednesday instead. :-)
For years, I've been trying to make pie crust. My mom has a fabulous pie crust, but whenever I try her recipe, it's been a total flop. Last Thanksgiving I was in tears (seriously...) because the pie crust was just horrendous. It was either too flaky and wouldn't roll out without crumbling or it was too tough. My sweet hubby suggested I look in our trusty America's Test Kitchen cookbook to see if they had a pie crust recipe instead. SCORE! This is SO easy, especially compared to my mom's recipe. Apparently my mom is the only one that can get her recipe to turn out perfectly. ;-)
2.5 cups all-purpose flour, plus extra for rolling out the dough
2 tablespoons sugar
1 tablespoon salt
8 tablespoons Crisco, cut into 1/2" pieces and chilled
12 tablespoons (1.5 sticks) unsalted butter, cut into 1/4" pieces and chilled
6-8 tablespoons ice water
Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together.
If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
Divide the dough into two even pieces and flatten each into a 4 inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate.
To make ahead: The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling.