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  Recipe Home » Desserts » Fool Proof Pie Dough
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  Fool Proof Pie Dough
   Desserts
   Gazette
   12/2/2008
Ingredients:
5 T cold, unsalted butter
1 1/4 cups flour
1/2 tsp salt
2 T granulated sugar
5 T cold shortening (Crisco)
4 to 5 T water
Instructions:
Cut butter into 3/4 inch pieces & place in freezer for 15 min. Mix flour, salt & sugar in a food processor fitted with the steel blade. Place the
Crisco in 1-T lumps into the food processor, along with the frozen butter pieces. Pulse 8 to 12 times (1 second pulses), or until the dough apppears slightly yellow & pebbly in texture & the butter is reduced to small pieces the size of tiny peas or smaller. Check dough after 5 pulses & every pulse thereafter.

Turn mixture into a medium bowl.

Sprinkle 3 T of ice water over the mixture. With the blade of a large rubber spatula, use a folding motion to mix & then press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 T more water if dough will not come together.

Work slowly, mixing the dough to evenly distribute the water. This should take about 1 minute. The dough will be wet & sticky at this point. It is better to add too much water than too little.

Shape dough into a ball with your hands, turn onto a lightly floured surface & flatten into a 4-inch wide disc. Dust lightly with flour, wrap in plastic & refrigerate at least 30 min before rolling.

Makes pastry for a single-crust 8 or 9-inch pie.

NOTE: This pie dough can also be made by hand: Freeze the butter & vegetable shortening for 30 minutes. Combine flour, salt & sugar in a large mixing bowl. Using a box grater, grate the butter & shortening into the bowl. Toss the flour & fat mixture about 8 to 10 times, until all the butter & shortening are coated with flour & distributed evenly throughout the flour. Then continue as directed above.
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