PASTRY FOR A DOUBLE PIE CRUST
This is from Jan Karon's Mitford Cookbook. Pie Crust, unbaked, can be kept in the refrigerator for up to 8 hours and frozen for up to 2 months. I used the cooking time for the time the dough needs to rest in the refrigerator.
Provided by Chef by Chance
Categories Dessert
Time 1h30m
Yield 2 pie crusts
Number Of Ingredients 7
Steps:
- Place the dry ingredients into a food processor and pulse to combine.
- Add the chilled butter pieces and pulse 5 times.
- Add the chilled shortening pieces and pulse 5 times.
- Add the sour cream and pulse 5 times.
- Place mixture into a large bowl. Sprinkle 3 tbsp of ice water over the mixture and press down with a spatula until the dough sticks together. Add more water if necessary.
- Divide the dough into 2 balls, flatten into disks. Dust lightly with flour, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Roll out dough, place in pie plate and shape. Refrigerate another 30 minutes before filling or baking.
Nutrition Facts : Calories 1449.1, Fat 100, SaturatedFat 43, Cholesterol 124.7, Sodium 1175.9, Carbohydrate 121.6, Fiber 4.2, Sugar 2.6, Protein 16.8
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