Thursday, September 10, 2009

Easy As Pie ~Pie Crust Recipe


  • 1 1/3 cup(s) all-purpose flour
  • 1 teaspoon(s) sugar
  • 1/2 teaspoon(s) salt
  • 1/4 cup(s) chilled shortening
  • 3 tablespoon(s) chilled unsalted butter, cut into 3 pieces
  • 3 tablespoon(s) (or more if needed) ice water

Directions

  1. In a bowl, combine flour, sugar, and salt. Using a pastry blender, cut in shortening and butter until mixture resembles fine crumbs with some small pieces of butter remaining. Add ice water, 1 tablespoon at a time, drizzling over flour mixture and tossing with a fork, just until dough begins to hold together. Turn dough out onto plastic wrap; gather into a ball. Wrap in plastic wrap; press into a disk shape. Refrigerate 1 hour or overnight.
  2. Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll pastry to a 12-inch round. Fold pastry in half; ease gently into a 9-inch pie plate. Unfold dough; trim edges to 3/4-inch overhang. Turn edges under, then crimp with fingers. Refrigerate 30 minutes to 1 hour, then follow recipe directions.


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