Tuesday, June 26, 2012

Pie Crust

There are some basic recipes I use in many other more complex recipes.  One of these is this delicious pie crust.  It makes a double crust (top and bottom or two pie bottoms) and is flaky and oh so good!  I use it for my husband's favorite Apple Caramel Pie and the yummy Lemon Meringue Pie recipe I will share soon!

2/3 C cold unsalted butter, cut into 1 TBSP pieces
6 TBSP cold vegetable shortening
2 2/3 C flour
2 TBSP sugar
1/2 tsp salt
1/2 C ice water

Sift into a mixing bowl the flour, sugar, and salt.
Using a pastry cutter (or two knives) cut the butter and shortening into the dry mixture until large coarse crumbs are formed (About the size of peas).
Sprinkle the ice water over the dough and mix lightly until the dough is moist (but doesn't form a ball).
Move the dough to a lightly floured cutting board.
Divide the dough in half and shape it into two 6" discs.
Put each dough in plastic wrap and refrigerate for at least 1 hour (no longer than overnight).
Roll out the dough and prepare according to your selected recipe.

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