Tuesday, August 19, 2014

Pie Crust


2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon sugar
¼ cup (1/2 stick very cold butter (no substitutes)
3 tablespoons Vegetable shortening (Crisco is best)
4 to 5 tablespoons ice water




Put flour, salt, and sugar in a mixing bowl and mix well. Cut the butter into 8 or 10 slices and drop onto flour mixture with the vegetable shortening.
Cut the butter and shortening into the flour until the mixture is like coarse cornmeal.
Add 2 tablespoons of the ice water and mix quickly with a fork. If the dough is still crumbly, sprinkle on more ice water ONE TEASPOON at a time, until the dough just holds together.
Gather the dough into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Remove dough from refrigerator and let it set at room temperature for a few minutes.
Divide dough in half.
On a floured surface and shape it into a small round cake. With rolling pin, roll dough away from you … give ¼ of a turn ..roll again….continue doing this until the dough is 2” to 3” larger than the pan you will use.
Preheat oven to 425° …..
Line the pan with bottom crust….trim the overhang to about ½ inch. Pour in filling. Drape top crust over filling and trim overhang, leaving a 1” overhang.
Gently press the top pastry edge over the bottom pastry. Fold both edges under and crimp with fingers or a fork to seal.
Make several slashes in top crust with a sharp knife. This will allow the steam to escape.
Cover edge of pie crust with strips of aluminum foil.


Bake at 425° until pie crust just starts to brown. Remove aluminum foil. Reduce heat to 350° and continue baking until pie crush is golden brown.


Note: 425°F = 218° C
350°F = 187° C


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