Flaky Pie Crust

photo_2This is from page 80 of the June 2000 issue of Bon Appetit magazine. This recipe makes 2 pie crusts. The entire recipe makes 16 servings.






 Flaky Pie Crust

2 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup solid vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (or more) ice water
2 teaspoons apple cider vinegar

Blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to bowl. Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into 2 balls; flatten each into disk. Wrap each in plastic and chill 30 minutes. (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using.)

By my calculation – Per serving – Calories: 190, Total Fat: 13.7g, Sat. Fat: 5.6g, Carb: 16.7, Fiber: 0g, Protein: 2.2g


One thought on “Flaky Pie Crust

  1. Pingback: Blueberry Pie with Lattice Crust | Kitchen Adventure Time

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