Chef's Quick Tip: Pie crust

This week, Bianco Rosso pastry chef Suzanne Berne teaches Tina Redwine how to make festive Thanksgiving-themed treats.
Pie Dough – Yield 2-9” pie crust
All Purpose Flour                     2.5 cups
Sugar                                       2 Tablespoons
Sea Salt                                   .5 Teaspoon
Cold Butter Cubed                  8 oz (2 sticks)
Shortening or Coconut Oil      4TBS(2 oz)
Very Cold Water                     .5 Cups
Separate out ½ cup of the flour and reserve with the water.
Put Remaining 2 cups flour, sugar, salt, butter and shortening into the food processor. Pulse 2-3 seconds at a time until the butter is the size of peas. This will only take 15-30 second total.
Add in remaining flour and water. Pulse again 2-3 second at a time until dough begins to come look damp and form small balls.
Dough should not come together in the machine
Turn dough out onto plastic wrap and from into a flat round disk. Wrap and refrigerate 1 hour minimum or freeze 1 month in advance.
  • You may visually see bits of butter or dry flour as long as dough can be molded into a disk it will be fine
  • If working in a warm kitchen place the bowl and attachments of food processor into freezer for 10 minutes before making dough
  • Keep dough cold at all times.
When ready to roll the dough place on well floured surface and beat firmly with rolling pin to soften the dough. Turn dough and repeat, Dough should double in size, then roll out to desired size.
Susanne Berne
Pastry Chef Bianco Rosso
Wilton and Trumbull