Ingredients for Barefoot Contessa's Perfect Pie Crust
- 1 cup (2 sticks) cold unsalted butter, diced
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- Sugar
- 1/2 cup cold vegetable shortening, diced
- 1/2 cup ice water (plus a few tablespoons, if needed)
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How to Make Barefoot Contessa's Perfect Pie Crust
- Whisk together flour and salt in a large bowl.
- Cut in cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a circle slightly larger than your pie plate.
- Carefully transfer the dough to the pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough.
- Crimp the edges of the crust decoratively.
- Prick the bottom of the crust with a fork to prevent bubbling.
- For a blind bake (for fruit pies etc.): Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment and bake for another 5 minutes, or until lightly golden.
- For a filled pie, bake according to your filling recipe instructions.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
27g
Fat
269g
Carbs
49g
