Perfect Piecrust

Name: Perfect Piecrust
Total time: 15 min
Yield: 2
Ingredients: 12 tbsp. unsalted butter; 3 c. all-purpose flour; 1 tbsp. sugar; 1 tsp. kosher salt; c. vegetable shortening (such as Crisco); 1/2 c. ice water

By Ina GartenPublished: Oct 10, 2013

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Yields:

Total Time:

15 mins

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This is a failproof pie-crust that can be used for any pie filling you desire. Try it out this Thanksgiving with our Ultimate Pumpkin Pie with Rum Whipped Cream.

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Directions

1. Step 1Cut butter into 1/2-inch cubes; refrigerate while preparing flour mixture.
2. Step 2In food processor with knife blade attached, combine flour, sugar, and salt; pulse to mix. Add butter and shortening. Pulse 8 to 12 times or until pea-size clumps form. With machine running, pour ice water into feed tube. Pulse until dough begins to form ball.
3. Step 3Transfer dough to floured surface. Roll into ball; wrap in plastic and refrigerate 30 minutes.
4. Step 4Divide dough into 2 equal pieces. Wrap one piece in plastic and refrigerate or freeze for another use. On well-floured surface, with rolling pin, roll remaining piece into 12-inch circle, rolling from center to edge, turning and flouring dough to prevent sticking.