Flaky Pie Dough This is something of an all purpose pie dough; it can be sued for single or double crust pies, tarts, free-form pastries, and quick breadsticks. When preparing this recipe, make sure that all of your ingredients stay cold until just before you use them, or the dough will melt apart. The dough will stay good for 3-4 days in the refrigerator, but you can also roll out the dough and freeze it flat on a cookie sheet for up to 3 months. Yield: 2 Pie Crusts
1 1/2 sticks unsalted butter, cut into small cubes and frozen
Pulse together the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade to mix.
Add the cold butter and shortening, and pulse 10-15 times until the butter and shortening are the size of peas.
Continuing to pulse, slowly add the ice water until the dough begins to form a ball and clean the side of the bowl. Turn out onto a floured board, and wrap in plastic.
Refrigerate dough at least 30 minutes, then cut in half, rewrap, and refrigerate until ready to use.
This is something of an all purpose pie dough; it can be sued for single or double crust pies, tarts, free-form pastries, and quick breadsticks. When preparing this recipe, make sure that all of your ingredients stay cold until just before you use them, or the dough will melt apart. The dough will stay good for 3-4 days in the refrigerator, but you can also roll out the dough and freeze it flat on a cookie sheet for up to 3 months.
Yield: 2 Pie Crusts