Ina Garten's Perfect Pie Crust Recipe
Chef notes
Most people find making pie crust daunting. There are a few secrets that will change all that. First, the butter, shortening and water must all be very cold. Second, let the dough sit in the refrigerator (bakers call it "relaxing" the dough) for 30 minutes before rolling, and finally, don't stretch the dough when you're placing it into the pan. Follow these tips and you'll have delicious, flaky pie crust every time.
Preparation
1.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.
2.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.
3.Fold the dough in half, place in a pie pan and unfold to fit the pan. Repeat with the top crust.
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