Name: New Basic Pie Crust
Yield: Crust for one 9-inch double-crust pie or two single-crust pies
Ingredients: 2½ cups unbleached all-purpose flour; 1 teaspoon salt; 2 teaspoons granulated sugar (for a sweet filling); 1 tablespoon of a fresh herb or 1 to 2 teaspoons of a dried herb or spice (for a savory filling); 8 tablespoons (1 stick) unsalted butter, cold, cut into pieces; 6 tablespoons solid vegetable shortening, cold; 5 to 6 tablespoons ice water

Preparation info

Crust for
one
9 inch double-crust pie or two single-crust pies

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This basic pie crust works well for both sweet and savory pies and tarts. When needing sweet, add sugar. When needing savory, sprinkle in some herbs or spices instead. Be sure to add them gingerly.

Ingredients

2½ cups unbleached all-purpose flour
1 teaspoon salt
2 teaspoons

Pie
Vegetarian

Method

Combine the flour and salt in a mixing bowl. Add the sugar if you are going to be making a sweet (dessert) pie or the herb or spice for a savory pie or tart. Add the butter and shortening, and working quickly, use a pastry blender, two knives, or your fingertips to cut in the ingredients until the mixture resembles coarse crumbs.
Sprinkle the ice water over the

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Ingredients

Method

Part of