November 23, 2015

Ina Garten’s Perfect Pie Crust

IG Pie Crust 5

Ina Garten isn’t kidding when she labeled this pie crust ‘perfect’.  Because it’s made in the food processor, this is the easiest and one of the flakiest crusts I’ve tasted.  This recipe makes 2 crusts and can easily be frozen.  If you’re looking to get a jump on Thanksgiving dessert, go with pie and make this crust as soon as possible! 

The Tips

IG Pie Crust 1

IG Pie Crust 2

IG Pie Crust 3

IG Pie Crust 4

IG Pie Crust 5

Pumpkin Meringue Pie

The Recipe

Ina Garten's Perfect Pie Crust
Yields 2
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  1. 12 tablespoons or 1 1/2 sticks unsalted butter, very cold
  2. 1/3 cup vegetable shortening, very cold
  3. 3 cups all-purpose flour
  4. 1 tablespoon granulated sugar
  5. 1 teaspoon salt
  6. 6-8 tablespoons ice water
  1. Dice the butter, measure the shortening and return both to the fridge while you prepare the dry ingredients.
  2. Add the flour, sugar and salt to a food processor fitted with a steel blade and pulse a few times to combine. Add the cold butter and shortening and pulse 8-12 times, until the butter is the size of small peas. With the machine running, add the ice water down the feed tube one tablespoon at a time until dough begins to form a ball. Dump out on a floured board and roll into a ball.
  3. Cut the dough in half, roll each half into disks and wrap in plastic wrap. Refrigerate for 1 hour or freeze up to 1 week (see Notes).
  1. This pie crust can be frozen up to a week before baking it. If you're making and freezing the crust in advance, be sure to transfer it to the refrigerator a day before using. You want the crust warm enough to roll out.
Adapted from Ina Garten
Adapted from Ina Garten
Lana del Crave

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