Thursday, September 24, 2009

Pie crust

one crust pie
1/3 cup plus 1 tablespoon shortening
1 cup all purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water

two crust pie
2/3 cup plus 2 tablespoons shortening
2 cups flour
1 teaspoon salt
4 to 5 tablespoons cold water

use a pastry cutter to cut shortening into flour and salt. until it resembles coarse crumbs. sprinkle with cold water, 1 tablespoon at a time, until all the flour is moistened. up to 2 tlbl of additional water can be added, depending on humidity. the dough should NOT get sticky.
gather it into a ball, or 2 if 2 crust pie, wrap in plastic wrap and form into a disc. I like to refrigerate the dough for up to a day. its easier to work with it when it has chilled.
roll it out and follow your pie recipe.

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