Buttery Piecrust
From: Taste of the South
Servings: 1 (13-x-9-inch) baking dish
Prep: 15 mins
Total: 45 mins
- Rate and Comment
- Add to Shopping List
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening, chilled and cut into 14-inch pieces
1/2 cup cold unsalted butter, cut into 1/4-inch pieces
3-4 tablespoon ice water
Directions
1. In a large bowl, whisk together flour and salt. Using a pastry blender, cut in shortening first and then butter until flour mixture resembles coarse cornmeal, with butter bits no larger than small peas.
2. Fold in 3 tablespoons ice water. Dough should stick together; add remaining 1 tablespoon ice water if needed for dough to stick together.
3. Shape into a ball and flatten into a oblong disk. Wrap in plastic wrap and refrigerate for 30 minutes or more. (Piecrust can be made up to 2 days ahead.)
More Great Recipe Ideas from Taste of the South
- Easy Cheesy Strudel
- The Edgewood Bakery's Carrot Cake
- Shrimp and Grits
- Coconut Cream Pie
- The Dumpling Diva's Chicken and Dumplings
