6tablespoonssolid vegetable shortening (such as Crisco)cut in 1” pieces and chilled
12tablespoons (1 1/2 sticks)butter (salted) cut into ½” cubes and chilled
Mix together dry ingredients. Cut in shortening, then butter. Sprinkle and mix in water little by little until mixture forms a shaggy mixture that holds together when pressed.
Use metal blade and pulse to mix dry ingredients. Add shortening and pulse until mixture forms sandy texture. Add butter and pulse until largest pieces of butter are about pea sized. With unit running drizzle in water starting with 4 tablespoons (1/4 cup). Stop processor then, continue to add water a tablespoon at a time, pulsing to mix in, until mixture begins to come together, but is still shaggy. If you can squeeze some of the mixture in your hand and it holds together, you’ve added enough water.
Use flat beater and low speed to mix dry ingredients. Add shortening and mix on a low speed until mixture forms sandy texture. Add butter and mix until butter is broken down a bit, the largest pieces of butter will resemble flattened peas. With mixer running on a low speed, drizzle in ¼ cup water working around the bowl. Continue to add water a tablespoon at a time until the mixture starts to come together, but is still shaggy. If you can squeeze some of the mixture in your hand and it holds together, you’ve added enough water.
Dump mixture onto a lightly floured surface and fold it over on itself a few times, then form into a rough ball. Cut in half (or 60/40) and form into 2 discs. You should still see bits/streaks of butter. Wrap each disc in plastic wrap and refrigerate for an hour or overnight. (Dough can also be frozen at this point.)
Take dough out of refrigerator for about 10-15 minutes, then roll dough on a floured surface. Roll from center to edge. Turn and flour dough as needed to prevent sticking. Fit into pie plate and repeat with top crust.
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Tina’s Pie Crust Recipe https://www.epicuricloud.com/?p=6225 June 22, 2019