Pâte Brisée Crust (for pies)
Ingredients
Instructions
- 1
In a large bowl, blend the flour, butter, vegetable shortening, and salt until the mixture resembles meal.
- 2
Add 3 tablespoons ice water and toss until the water is incorporated.
- 3
Form the dough into a ball.
- 4
Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly.
- 5
Re-form into a ball and dust with flour.
- 6
Wrap in wax paper and chill for 1 hour before using.
💡 Cook's Notes
Can be prepared in 45 minutes or less but requires additional chilling time. **Reader tips:** Works beautifully with whole-wheat flour For a sweeter crust (great with pumpkin pie), add 1/4 tsp sugar with the salt Can be made in a food processor: pulse flour and fat together, then hand mix in the ice water For an attractive finish, brush with egg wash before baking Excellent with sour cream and apple pie See also "Foolproof Pie Crust 101" for additional techniques from Cook's Illustrated. <!-- TODO: LINK TO 'foolproof-pie-crust-101' -->
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