Made in food processor, it is a basic white flaky pie crust. However, did you know the secret to having a good crust? Make it with everything super chilled and handle it as little as possible. Moreover, process the dough as little as possible and use water that is required to make it into a ball.
Yields: One (9-inch) crust
- 1¼ cups all-purpose flour/maida
- 1 tablespoon sugar
- ½ teaspoon salt
- 4 tablespoons vegetable shortening, chilled
- 4 tablespoons unsalted butter, cubed and chilled
- 3–4 tablespoons ice water
Combine flour, sugar, and salt in the work bowl of a food processor.
- Pulse 5 times to combine all ingredients well.
- Cut chilled shortening into ½-inch cubes and scatter them over flour mixture.
- Pulse them for 1-second bursts about 5-7 times until mixture resembles coarse crumbs.
- Add the butter and pulse until the butter is the size of hazelnuts, about 5
- Add 2 tablespoons of water and pulse until the dough begins to clump around the blade.
- Add more water, 1 tablespoon at a time, if needed. The dough should hold together when pinched and should not feel wet or sticky.
Tip: Test the dough for proper moistness by squeezing a marble sized ball in your hand. Do not add water if its firm else add, until it is moist enough to form a ball.
- Turn the dough out onto a lightly floured surface and form a disk.
Tip: For ease in rolling, wrap dough in a plastic wrap and let it chill for 30 minutes or up to 2 days.
- Wrap in plastic and chill for at least 30 minutes or up to 3 days.
- Remove the dough from the refrigerator for 10 minutes to warm up.
- Roll out on a lightly floured surface to a ⅛-inch-thick, 12-inch circle, turning the dough often to make sure it does not stick.
- Dust the surface with additional flour if needed.
- Fold the dough in half and place it into a 9-inch pie plate.
- Unfold and carefully press the dough into the pan.
- Use kitchen scissors or a paring knife to trim the dough to 1 inch of the pan’s edge.
- Cover with plastic and chill until ready to bake.