Martha Stewart's Pefect Pie Shell
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Serves/Makes: 1 crust
Ready in: 1-2 hrs
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons butter, softened but not melted
- 1 1/2 tablespoon shortening
- 1/8 cup ice water
Place the flour, salt, butter, and shortening in a food processor. Pulse process until the mixture resembles coarse meal. Add the water slowly (a few drops at a time) through the feed tube with the processor running. Remove the dough from the food processor and form into a ball. Wrap in plastic wrap and place in the refrigerator for 1 hour. Preheat the oven to 400 degrees F. Remove the pie dough from the refrigerator and let stand at room temperature for 15 minutes. Remove the plastic wrap and roll the pie dough out into a circle on a floured surface. Place the dough in a pie plate and bake at 400 degrees F until lightly golden brown. Let cool then use as needed. Makes enough dough for one 8-inch pie crust. Recipe can be doubled for a two-crust pie.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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