| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | two 9-inch pie crusts or one 9-inch double crust |
Ingredients
- 2 cups (240 grams) all-purpose flour, cold, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon salt
- 12 tablespoons (170 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
- 4 tablespoons (50 grams) shortening, chilled in the freezer for 10 minutes
- 1/2 cup ice water
- 1 teaspoon lemon juice
Instructions
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
- In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1292 |
| Total Fat | 95 g |
| Saturated Fat | 50 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 13 g |
| Cholesterol | 183 mg |
| Sodium | 693 mg |
Reviews
WHERE is Gesine Prado from the BAKED IN VERMONT series?? SHE is a FANTASTIC cook and is comparable with Ina Garten in my opinion… but she is nowhere to be found!!! BRING HER SHOWS BACK!! I want to see more Cooking Like a Pro and Baked in Vermont PLEEEEEESE!!!
I never made a dough before that came together so harmonious. The texture before I rolled it out was perfect! This was hassle free and easy. Don’t feel intimated by making your own pie dough with this recipe. Follow the exact ratios and you cant go wrong. Thanks Gesine!
Great recipe
First pie dough I’ve made from scratch in a very long time. I followed the recipe exactly and it made perfect pie crusts for Thanksgiving