| Level: | Intermediate |
| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
| Yield: | 2 pie crusts |
| Level: | Intermediate |
| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
| Yield: | 2 pie crusts |
Ingredients
- Deselect All
- 1 cup unsalted butter
- 1 cup solid vegetable shortening
- 4 cups cake flour
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons kosher salt
- 1/4 to 1/2 cup cold water
Instructions
- Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan.
- Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 840 |
| Total Fat | 50 g |
| Saturated Fat | 21 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 9 g |
| Cholesterol | 61 mg |
| Sodium | 412 mg |
| Serving Size | 1 of 8 servings |
| Calories | 840 |
| Total Fat | 50 g |
| Saturated Fat | 21 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 9 g |
| Cholesterol | 61 mg |
| Sodium | 412 mg |
Reviews
I am no pastry chef by all means. This was the easiest crust to make. The best part, it was the flakiest I have ever had. My husband begs for me to make the buttermilk recipie you see on this show.