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Ингредиенты
- 2 c. Unbleached all-purpose flour
- 3/8 tsp Salt
- 1/8 tsp Sugar
- 5 Tbsp. Cool salted butter
- 6 1/2 Tbsp. Cool unsalted butter
- 3 Tbsp. Vegetable shortening
- 3 Tbsp. Ice water, plus
- 1 tsp Ice water
Инструкции
- This is a good basic pie crust recipe from Lindsey Shere at Chez Panisse.
- It is flaky and has a good butter flavor.
- MIX THE FLOUR, SALT AND SUGAR in a bowl. Cut the salted butter in pcs 1/3-inch thick and quickly cut them into the flour mix till it is the texture of cornmeal. You can do this with a pastry blender, with your hands by rubbing quickly and lightly between your fingers, or possibly in an electric mixer or possibly food processor. Cut in the unsalted butter and the vegetable shortening till they are in larger pcs, about 1/8- to 1/4-inch in diameter. This helps to make the dough flaky. Sprinkle in the 3 Tbsp. ice water, tossing the dough lightly with a fork to moisten it proportionately. Use another tsp. of water if necessary to make the dough hold together.
- Stir the dough with the fork till it has come together in small lumps and there is no dry flour left. Divide the dough in half and press it into two balls. Be careful not to knead it-just squeeze it together. Kneading activates the gluten, that makes the dough tough. However, if the dough is crumbly, knead it together very briefly. Wrap tightly in plastic and refrigeratefor at least 4 hrs. During this time, the enzymes in the flour will mellow the gluten to permit the water to be absorbed completely; this conditioning will help to prevent shrinkage and toughness later.
- Makesenough for two 9-inch pie shells.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 2 servings | |
| Calories 1211 | |
| Calories from Fat 762 | 63% |
| Total Fat 86.65g | 108% |
| Saturated Fat 46.61g | 186% |
| Trans Fat 6.42g | |
| Cholesterol 176mg | 59% |
| Sodium 649mg | 27% |
| Potassium 153mg | 4% |
| Total Carbs 95.7g | 26% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.65g | 0% |
| Protein 13.61g | 22% |
