Submitted by Stacey Hutchings --this pictures shows 3 different ways to do the edging on a pie.
I got this from Ina Garten off the FoodNetwork website. My adjustments will be posted below.
12 TB (1 1/2 sticks) very cold unsalted butter
3 Cup all purpose flour
1 tsp. kosher salt
1 TB sugar
1/3 Cup very cold vegetable shortening
6 to 8 TB (about 1/2 Cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tune and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Yields: 2 ten inch crusts
Stacey's adjustments:
9 TB butter
2 1/4 Cup all-purpose flour
3/4 tsp. salt
2 TB sugar
4 TB lard
I got this from Ina Garten off the FoodNetwork website. My adjustments will be posted below.
12 TB (1 1/2 sticks) very cold unsalted butter
3 Cup all purpose flour
1 tsp. kosher salt
1 TB sugar
1/3 Cup very cold vegetable shortening
6 to 8 TB (about 1/2 Cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tune and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Yields: 2 ten inch crusts
Stacey's adjustments:
9 TB butter
2 1/4 Cup all-purpose flour
3/4 tsp. salt
2 TB sugar
4 TB lard
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