Saturday
Jun022012

Pie Crust

1-1/2 cups all purpose flour
1/2 teaspoon salt
1 T sugar
½ cup Crisco  (can use half butter - cold) 
4 tablespoons cold water (or less to feel)
 
Sift flour and salt into a medium-size bowl; cut in shortening with a fork or pastry blender (or your hands) until mixture has a fine-crumbed texture like cornmeal.  (This is the secret for the flaky crust).  Sprinkle water over, a tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean.  Roll out, fill and bake, following instructions for your pie recipe.  This makes 1 9-inch crust.  Double for two pies.  
 
Note: If using salted butter, cut salt to 1/4 teaspoon.  
Can add 1/2 to 1 teaspoon of vanilla to crust in place of part water
 
For double crust or one deep dish pie plate:
3 cups all purpose flour
1/2 cup Crisco
1/2 cup cold butter (1 stick cut in small slices)
2 tablespoons sugar
6 to 8 Tablespoons cold water
1 teaspoon vanilla (optional)
 
For prebaked crust recipe - roll out and fill pie plates.  Bake in 350 degree oven until lightly browned (about 30 minutes).  May need to cover with foil to prevent getting too brown.

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    Response: ringcentral
  • Response
    Actually relished this blog write-up. Considerably thank you again. Maintain creating.

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