For the ultimate Thanksgiving dessert,make your own piecrust from scratch. Thisbuttery, flaky pastry couldnt be easier!
Makes: 2 servings
Prep: 20 mins
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 stick (4 oz.) cold unsalted butter, cut into small pieces and chilled
- 6 tablespoons chilled vegetable shortening
- Ice water
- In a large bowl, toss together the flour and salt. Using a pastry blender or your fingers, cut in the butter and shortening until most of it is the size of peas. Drizzle 1/2 cup ice water on top and stir together with a fork. Stir in more ice water 1 tbsp. at a time until the dough is slightly moist but not wet.(Test by pinching some of the dough; if it doesn't hold together, add more water.) Gather the dough into a ball, then divide in half, forming each piece into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days. Let the chilled dough sit at room temperature for about 15 minutes before rolling out.
- On a lightly floured surface, using a rolling pin, roll out each disk of dough, as needed, into a 12- to 13-inch round, working from the center out and away from you, dusting lightly with flour and rotating the dough as needed to keep the circle even.