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“Rachel's pie crust”
READY IN:
1hr 30mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 2 cups flour
  • 2 tablespoons sugar, approximately
  • 1 teaspoon salt, approximately
  • 12 lb cold butter, cubed
  • 14 cup shortening, approximately
  • 6 tablespoons ice-cold water, varies...depending on the day

Directions

  1. Combine first 5 ingredients in the *magical* pie dough transformer (food processor).
  2. PULSE these ingredients together only slightly. Too much pulsing causes excess friction which melts the butter and creates a dense, yucky pie dough.
  3. Gradually add the ice cold water while pulsing. Dough should just start to come together but will still seem somewhat dry. Pea-sized butter chunks are what makes the world go 'round.
  4. Pour/dump dough out, combine and knead gently & slightly, just to bring dough together.
  5. Divide into two rounds & freeze/chill until ready to use.
  6. Whenever possible, thaw dough to room temp., but you can cut frozen dough into large chunks & microwave CAREFULLY.
  7. Remember to declare your love to the dough -- this always makes the best pies.

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