http://xml.channel.aol.com/xmlpublisher/fetch.v2.xml?option=expand_relative_urls&dataUrlNodes=uiConfig,feedConfig,entry&id=763187&pid=763186&uts=1257183860
http://cdn.channel.aol.com/cs_feed_v1_6/csfeedwrapper.swf
Perfect Pie Crust
Mix 1 1/2 cups of all purpose flour and 1 teaspoon of fine salt in a food processor to blend. Add 4 tablespoons of chilled cubed unsalted butter and 3 tablespoons chilled diced non-hydrogenated vegetable shortening.
Ray Kachatorian
Perfect Pie Crust
Mix 1 1/2 cups of all purpose flour and 1 teaspoon of fine salt in a food processor to blend. Add 4 tablespoons of chilled cubed unsalted butter and 3 tablespoons chilled diced non-hydrogenated vegetable shortening.
Ray Kachatorian
Pulse to blend the butter and shortening into the flour, forming the butter into small, pea-size balls and creating a coarse meal.
Ray Kachatorian
With the machine running, add 1/4 cup of ice water through the feed tube and blend just until moist clumps form. Do not overwork the dough, as doing so will make it tough.
Ray Kachatorian
Form the dough into a ball then flatten it into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes and up to 1 day.
Ray Kachatorian
Have a pile of flour on hand for dusting -- it's imperative to spread it on your work surface, sprinkle it on top of the dough, and rub some onto the rolling pin, to ensure that nothing sticks.
Unwrap the dough disc and set it on a floured work surface.
Roll the floured rolling pin from the center of the dough disc to the edge, rotating the dough and dusting the surface with flour to prevent the dough from sticking, until the dough is about 1/8-inch thick and about 2 to 3 inches larger than your inverted pie dish.
Ray Kachatorian
Brush away any excess flour on the dough. Place the rolling pin on the edge of the dough that's farthest away from you, and gently and loosely roll the dough around the pin toward you, until you have about half of it on the pin.
Lift the pin over the edge of a 9-inch pie dish. Slowly unroll the dough over the dish, draping and centering it over the dish, and gently lift and coax down the dough into the edges. Lightly press the dough into the bottom corners of the pie dish.
Ray Kachatorian
Trim off the excess dough with a paring knife or pinch it off with your fingers, leaving a 1/2-inch overhang.
Ray Kachatorian
If desired, fold the edge of the dough under to form a thick edge and crimp the edge decoratively.
Ray Kachatorian
