This is the only pie crust recipe I’ve ever followed. I understand it’s how you make it, keep the ingredients cold and don’t overwork it, that makes a good pie crust. I mass produce crusts when I make them and stick the extras in the freezer.
ALL INGREDIENTS NEED TO BE COLD
-1 1/2 cup all purpose flour
-1/2 cup bleached pastry flour
(I tend to just use 2 cups of APF)
-1 tsp. salt
-6 oz. chilled unsalted butter
-1/4 cup chilled shortening
-1/2 cup ice water (more or less)
*In the bowl of a food processor, pulse flour and salt.
*Add chunked, cold butter, and pulse til butter is a bit larger than pea-sized.
*Add shortening and pulse a few times, immediately add water til dough just pulls together.
*Turn out on a floured work surface and smear dough with the heel of your hand.
*Form dough into two cakes.
*Chill atleast 2 hours.