Combine flour, salt and sugar in a food processor with steel blade. Scatter the butter pieces over the mixture, tossing to coat the butter with a little of the flour. Cut the butter into the flour with five one-second pulses. Add the shortening and continue cutting in with four or five more pulses, until flour is pale yellow and resembles coarse cornmeal. The butter should be the size of peas, no larger. Remove mixture from food processor and place in a medium-sized bowl.
- 1-1/4 cups A.P. flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, chilled, cut into 1/4" pieces
- 4 tablespoons all-vegetable shortening, chilled
- 3-4 tablespoons ice water
Sprinkle 3 tablespoons of ice water over the mixture. With a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 1 tablespoon more water if the dough will not come together. Shape the dough into a ball with your hands, then flatten into a 4-inch disc. Dust lightly with flour, wrap in plastic, and place in the refrigerator to rest for 30 minutes before rolling out.
On a floured surface, roll the dough to a thickness of 1/8". Place in an 8- or 9-inch pie pan, crimping edges. Fill pie shell as desired. When baked, pie crust should be a rich golden brown.
YIELD: One pie crust
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