Homemade pie crust is easy to make, especially if you have a food processor.
Yield: one double-crust pie or 2 tarts
Active Time: 10 minutes
Start to Finish: 2 hours, 10 minutes
For this recipe you’ll need:
Place flour, sugar and salt in the bowl of a food processor fitted with a metal blade.
Cut the butter and shortening into small pieces and add to processor. Be sure to keep them as cold as possible.
Pulse the mixture until crumbly and the fat is in small pieces throughout the flour.
Working quickly, start the processor and add cold water until the mixture just forms a ball.
Turn out dough onto a work surface and shape into an oval.
Cut the dough in half and press the cut side down to form two disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or up to 3 days before rolling out.
Baking a pastry shell without its filling is referred to as blind-baking. Several techniques are employed to keep the crust from becoming misshapen as it bakes.
Preheat the oven to 375º.
Roll one disk of dough out onto a well-floured surface into a 10- to 12-inch circle. Carefully transfer to a pie or tart pan and crimp the edges. Allow to chill for 15 minutes in the refrigerator.
Prick the dough all over with the tines of a fork. Cover it snugly with either parchment paper or aluminum foil. Place pie weights or dried beans on top of the paper or foil.
Bake the crust until the edges are light golden brown and the bottom is no longer glossy, 15 to 20 minutes. Remove the paper or foil with the weights.
If a filling will be added and baked in the crust, remove from the oven and cool. If the filling will not be baked in the crust, continue to bake the crust for 5 to 10 additional minutes without the weights, until the middle of the crust is light golden brown.
Cool before adding filling.