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Flaky Food Processor Pie Crust

"This is a basic white flaky pie crust, made in the food processor. The secret to right crust is to have the whole thing very cold and to deal with it as low as feasible. Use frozen or almost frozen lard, butter, and/or shortening as your fats and ice water, after which kick back the dough nicely before rolling. Process the dough as little as feasible and use handiest the amount of water had to allow YOU to shape it right into a ball, now not the system."

Ingredients :

1 half of cups all-motive flour
four tablespoons unsalted butter, cubed
five tablespoons shortening
half teaspoon salt
3 tablespoons ice water

Instructions :

Prep :	Cook : 8M	Ready in :

Measure the flour into the processor with the everyday blade attached. Add the unsalted butter, reduce into cubes, and shortening, reduce into cubes. (Your fat need to be frozen or very bloodless. You can also range the proportions, or use some lard, however the total have to be nine tablespoons.) Add salt. Pulse 3 times with three counts consistent with pulse to gently blend the elements.
With the motor walking, pour ice water into the workbowl just till the dough simply begins to get surprisingly crumbly. Don't wait until it is a huge clump or it is going to be manner too wet and could turn out tough.
Stop the system, dump the crumbly dough right into a bowl, and gather the dough into a ball together with your hand. You could squeeze it a piece to make it stick together. If it just may not shape a ball, add a tiny bit more water. (Note that if you are making crust inside the food processor, you'll use much less water than most recipes call for.)
Wrap your dough ball in wax paper or plastic wrap and sit back it approximately half-hour within the fridge. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook dinner it lightly, and make easy-up easier.

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