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Old 04-02-2014, 05:35 AM
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Single Pie Crust made in the Food Processor

FOR AN 8- OR 9-INCH SINGLE PIE SHELL



1 1/4 cups unbleached all purpose flour , plus extra for dusting dough
1/2 tsp salt
1 tbsp granulated sugar
4 tbsp unsalted butter , chilled, cut into 1/4" pieces
3 tbsp vegetable shortening , chilled
4 to 5 tablespoons ice water


Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five pulses. Add shortening and continue cutting in till flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more pulses. Turn mixture into medium bowl.Sprinkle 4 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula till dough sticks together, adding up to 1 tbsp more ice water if it will not come together. Shape into ball with hands, then flatten into 4" wide disk. Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes before rolling.Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12" circle about 1/8" thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1" overhang on each side. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place and refrigerate until dough is firm, about 30 minutes.Trim overhang to 1/2" beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough lined plate until firm, about 15 minutes. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights. Bake 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.
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