Kristis Perfect Pie Crust Recipe 455

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Steps:

• In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
• Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards. The size of the butter will vary depending on the kind of pie you're making: For fruit pies, stop when the butter pieces are about the size of walnut halves. For custard pies, stop when the butter pieces are smaller, about the size of peas.
• Make a well in the center of the mixture. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)
• Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it's homogenous. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
• Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)

Steps:

• In a food processor, add flour, sugar and salt and pulse 3 times. Add through the fed tube, butter pulsing for 10 seconds until the flour mixture looks like cornmeal. In a SLOW STEADY STREAM add the ICE COLD water just until the dough holds together without being to wet and sticky. Do NOT over process the dough or t will become tough. No more than 30 seconds. Test the dough by squeezing a small amount together. If the dough is crumbly, add just a little more water and pulse 3 seconds. Turn the dough out onto a lightly dusted countertop or pie board. (I like to plastic wrap my countertop for easy cleanup.) Form dough into a ball, and divide in half. Each half flatten into round discs and wrap in plastic wrap and chill for 1 hour. Roll out the chilled dough quickly into the desired pie size. For a PRE COOKED pie shell bake at 375 degrees F., for 15-18 minutes. If not pre baking pie shell, follow baking times for your pie recipe.