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The Perfect Tender Pie Crust

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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 2 pie crust disks
This tender crust is similar to a cookie crust, is easy to work with, and doesn't require any pre-baking before filling with fruit mixture and then baking. It works equally well as a baked crust for chocolate, banana, or coconut cream pies.
2 1/2 cups all-purpose flour
1/4  cup sugar
1 teaspoon salt
1/2  cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2  cup frozen vegetable shortening, cut into 1/2-inch pieces
5 tablespoons (or more) ice water
1 teaspoon vanilla extract
The Perfect Tender Pie Crust Recipe at
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 5 tablespoons ice water and vanilla in small bowl; add to processor and blend using on/off turns until mixture begins to form moist clumps, adding more ice water by teaspoonfuls if dough is dry.

Gather dough into 2 balls. Flatten each into disk; wrap each in plastic wrap and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)

FOR A PRE-BAKED PIE CRUST: Line the pie dish with crust; crimp edges and bake at 375 degrees F. until golden and baked through and piercing crust in a few places with fork if crust bubbles, about 30 minutes. Cool and then fill with your choice of already prepared fillings, such as mousses, cream fillings, or lemon curd.

Serving size = 1/8 pie

Recipe created exclusively for by Margaret Cederberg.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 pie crust disks
Calories: 191
Fat. Total: 12g
Fiber: 1g
Carbohydrates, Total: 18g
Sodium: 147mg
% Cal. from Fat: 57%
Cholesterol: 16mg
Protein: 2g
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