1 cup all-purpose flour 1/4 teaspoon salt 3/4 stick butter 1 1/2 tablespoon shortening 1/8 cup ice water
Put flour and salt in the bowl of food processor. Cut the butter and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop water very slowly and process briefly. The entire process should take about 20 - 30 seconds.
Remove dough, wrap in plastic wrap, and chill for 1 hr. Remove from refrigerator and let stand for 15 min. before rolling out. Bake in a 400 degrees F oven until done. Can be doubled for top and bottom crust.
Excellent and easy to do. As I had no idea what the name for shortening is in German I used a whole stick of butter instead of the 3/4 the recipe says and reduced the water just a tad. It turned out perfect!
Hotshot December 10, 2008 COMMENT: Ok girls/guys - I don't have a food processor - am I out of luck on this pie crust????
And secondly, what exactly is "shortening" and can "oleo" be substituted? (I don't have a clue what oleo is made from either.) I'm just trying to avoid transfats.
Any ideas or suggestions so I can keep moving FWd with my french silk pie endeavor???
niki July 7, 2008 REVIEW:
This is the best pie crust I have ever made. It is so smooth to roll out and the buttery flavor is great 5 stars!
cherry pie sue January 4, 2008 REVIEW:
I always get rave reviews on my cherrie pie made with this crust recipie. I always make an extra crust because it doesn't seem to be quite enough for my 10" deep dish pies. But nothing goes to waste. My kids roll out the leftover crust and sprinkle generously with sugar and cinamon for "Pie Crust Cookies." Cut into random diamond shapes or squares. Bake at 350 'til golden brown ...DELICIOUS!!