Pie Crust (Cook's Illustrated) <link rel="stylesheet" href="../../resources/recipe.css" type="text/css"> </head> <body>  <div id=wrap> <div id="nav-bar"> <li><a STYLE="text-decoration:none" href="../../recipes.shtml">Recipes</a></li> <li> </li> <li><a STYLE="text-decoration:none" href="../../../2006/2006.html">2006</a></li> <li><a STYLE="text-decoration:none" href="../../2005/2005.html">2005</a></li> <li><a STYLE="text-decoration:none" href="../../2004/2004.html">2004</a></li> <li><a STYLE="text-decoration:none" href="../../2003/2003.html">2003</a></li> <li> </li> <li><a STYLE="text-decoration:none" href="../../../resources.html">Resources</a></li> </div> <div id="main"> <h1>Pie Crust (from Cook's Illustrated)</h1> You will need to double the ingredients for a two-crust pie.<br><br> 1½ cups (7 ½ ounces) plain flour<br> 1 T sugar<br> ½ t salt<br> 4 T vegetable shortening (chilled a least 30 minutes) cut into small bits<br> 4 T unsalted butter (chilled) cut into small bits<br> 4-6 T ice water<br><br> Into a food processor put the three dry ingredients. Pulse to mix. Add shortenings and pulse until it is broken into pea-sized pieces. Add water and pulse to mix. Dough will rise up the sides of the bowl, and look slightly yellow and look more mealy rather than floury.<br><br> </div> <div id=footer> <br><h4>This page is copyright 2006, Laura Giletti <br> Last revised: May 2006</h4> </div> </body> </html>