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Perfect Piecrust




Source of Recipe


Ladies Home Journal


Recipe Link: http://www.lhj.com/recipe/pies/perfect-piecrust/

List of Ingredients




2-1/2 cups all-purpose flour
1 tsp salt
1 tbsp sugar
12 tbsp (1-1/2 sticks) cold, unsalted butter, cut into pieces
1/4 cup chilled shortening
1 tbsp white vinegar
1/2 cup very cold water

Recipe



1. In a food processor, pulse together the flour, salt and sugar. Add the butter and shortening. Pulse 8 to 10 times or until mixture is coarse crumbs and some of the butter is pea-size. (Alternately, combine in a bowl using a pastry blender or a fork.)

2. In a measuring cup, combine vinegar with 1/2 cup cold water. While pulsing processor, drizzle in just enough water mixture to form dough, 5 to 8 tbsp. (Dough may be slightly dry but will hold together when you pinch it.) Halve dough, wrap in plastic wrap and press into disks. Chill 1 hr or until ready to use. May be frozen for up to 2 months.

3. To pre-bake crust, roll into a 12- to 13-inch circle and gently transfer to pie plate. Trim edges (or decorate as desired) and chill or freeze until very cold. Line cold crust with a double thickness of foil or line with parchment. Fill with pie weights or dry beans and bake at 375 degrees F until edges are just golden, 12 min. Remove foil or parchment and weights; bake another 10 to 12 min until cooked through. Makes 2 single crusts.