BAREFOOT CONTESSA'S PERFECT PIE CRUST
From Barefoot Contessa Family Style cookbook, 2002. I have watched Ina Garten make this on her cooking show. She takes the mystery out of making pie crust and gives easy to follow instructions. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator for 30 minutes before rolling (bakers call this "relaxing" the dough). Finally, don't stretch the dough when you're placing it into the pan.
Provided by Juenessa
Categories Dessert
Time 20m
Yield 2 10-inch pie crusts
Number Of Ingredients 6
Steps:
- 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 to 12 times, until the butter is the size of peas.
- With the machine running, pour the ice water down the feed tube 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.
- **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
- ***Cook time does not include 30 minute refrigeration time.
Nutrition Facts : Calories 1619.5, Fat 105.1, SaturatedFat 53.9, Cholesterol 183.2, Sodium 886.6, Carbohydrate 149.4, Fiber 5.1, Sugar 6.8, Protein 20.1
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Lwandiso Mpetshwa
[email protected]This pie crust recipe is easy to make and it always turns out great. I love that it's made with all-purpose flour, so I always have the ingredients on hand.
Bill McConnell
[email protected]I've made this pie crust recipe several times and it's always a hit. It's the perfect crust for any kind of pie.
Clinton Kenneth
[email protected]This pie crust recipe is a bit finicky, but it's worth the effort. The finished product is so flaky and delicious.
Masharib Sk
[email protected]I'm not a very experienced baker, but this pie crust recipe was easy to follow and the results were amazing. I'll definitely be making it again.
Marie Jasmina Albert
[email protected]This pie crust recipe is easy to make and it always turns out great. I love that it's made with all-purpose flour, so I always have the ingredients on hand.
Rakib Akan
[email protected]I've tried this pie crust recipe several times and it's always been a hit. It's the perfect crust for any kind of pie.
Samani
[email protected]This pie crust recipe is a bit time-consuming, but it's worth it. The finished product is so delicious and flaky.
Aya Abbass
[email protected]I'm not a huge fan of pie crust, but this recipe is really good. It's flaky and buttery, and it pairs well with any kind of filling.
Ashish Food
[email protected]This pie crust recipe is easy to follow and the results are amazing. I've used it for both sweet and savory pies and it's always a hit.
Sahab G
[email protected]I've made this pie crust recipe several times now and it always turns out great. It's my go-to recipe for any kind of pie.
Health Tips
[email protected]This pie crust recipe is a bit tricky to make, but it's worth the effort. The finished product is flaky and delicious.
Philip Kamama
[email protected]I was so excited to try this pie crust recipe, but it was a complete disaster. The dough was too sticky and it was impossible to roll out.
H M Mir Hossain
[email protected]This pie crust is amazing! I've never had a pie crust turn out so flaky and delicious before.
Farukh Khosa
[email protected]I've tried so many pie crust recipes over the years, but this one is by far the best. It's so simple to make and it always comes out perfectly.
Sk Saimon
[email protected]This pie crust recipe is a game-changer! It's so easy to work with and always turns out flaky and delicious. I've used it for everything from apple pie to quiche, and it's never let me down.