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Jen's Killer Pie Crust

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"Butter and shortening give this pie crust a fantastic texture; using a food processor makes preparation easy as pie!"
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2 h 10 m servings 420 cals
Original recipe yields 8 servings (1 double pie crust)

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  • Prep

  • Ready In

  1. Pour flour, sugar, and salt together in a food processor and pulse to combine.
  2. Sprinkle shortening chunks over the flour mixture. Pulse in the food processor until mixture has a sandy texture, 3 to 5 one-second pulses.
  3. Scatter butter pieces over the top of the flour mixture. Pulse in the food processor until butter is the size of small peas, 10 to 15 one-second pulses.
  4. Sprinkle water over the top of the butter-flour mixture. Pulse until mixture just starts to come together, adding water 1 tablespoon at a time if necessary. Turn dough out into a bowl. Gently squeeze dough together with your hands to form a ball; the dough should hold together but also still be slightly crumbly. Divide dough into two balls and wrap with plastic wrap. Use a rolling pin to flatten the ball into a disc. Refrigerate until well chilled, at least 2 hours.

Nutrition Facts

Per Serving: 420 calories; 30.5 g fat; 32.9 g carbohydrates; 4.2 g protein; 46 mg cholesterol; 414 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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