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Ingredients
US|METRIC
4 SERVINGS
- 1 1/3 cups Pillsbury BEST All Purpose Flour
- 1/2 tsp. salt
- 1/2 stick Crisco Baking Sticks All-Vegetable Shortening (well-chilled OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening)
- 6 Tbsp. ice cold water
- 2 cups Pillsbury BEST All Purpose Flour
- 1 tsp. salt
- 3/4 stick Crisco Baking Sticks All-Vegetable Shortening (well-chilled OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening)
- 8 Tbsp. ice cold water
- 2 2/3 cups Pillsbury BEST All Purpose Flour
- 1 tsp. salt
- 1 stick Crisco Baking Sticks All-Vegetable Shortening (well-chilled OR 1 cup well-chilled Crisco® All-Vegetable Shortening)
- 10 Tbsp. ice cold water
- 10 Tbsp. ice cold water
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Directions
- PULSE flour and salt in processor bowl fitted with steel blade several times.
- CUT chilled shortening into ½-inch cubes. Scatter chilled cubes over flour mixture. Pulse in 1-second bursts, about 5-7 times for a single crust, 7-9 times for a double crust or just until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- REMOVE lid. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. (Never pour water through food processor lid.) Pulse in 1-second bursts, 10-12 times or until mixture is evenly moistened.
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