This crust is the easiest and best crust you will ever make. It is the perfect crust for lemon bars, tarts, pies and quiches.
Keyword pie crust
Prep Time 15minutes
Total Time 15minutes
Servings 1pie crust
Author Paula Jones
1 and ½cupall-purpose flour
Cute the butter and shortening into cubes. Freeze 30 minutes beforehand.
With the regular blade attached, add flour. Add butter and pulse/ add shortening and pulse. The butter and shortening need to be very cold.
Add salt and pulse 3 times for 3 counts each time.
With the processor running, pour ice water into the bowl. Process just until the dough begins to get crumbly. Do not wait until it's a big clump. It will be way too moist at that point and will be tough.
Stop the processor and dump the dough onto a sheet of plastic wrap. Using your hands, press the dough into a ball squeezing if necessary to make it stick together.
Wrap the dough in plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if possible. This will prevent the fat from melting. At this point you are ready to follow your recipe for baking.
Refrigerate a minimum of 30 minutes an hour to 1 1/2 hours is better. Work as quickly as possible when roll the dough, so as to keep the fat cold. This is what makes it flaky.