Pie Crust – Sandi’s Favorite

Pie Crust – Sandi’s Favorite
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Ingredients
  1. 3 cups all-purpose flour
  2. 3/4 teaspoon salt
  3. ¾ cup ( 1 ½ sticks) frozen unsalted butter, cut into ½ square pieces.
  4. 4 ½ tablespoons chilled or frozen vegetable shortening, cut into ½ square pieces
  5. 6 tablespoons (about) ice water
  6. Plastic wrap
Instructions
  1. Note: The less you handle the crust and the less flour added when you roll out your crust the lighter the crust will be. That is the reason for the plastic wrap.
  2. Combine flour and salt in processor or mixer and blend. Add butter and shortening and process, using on/off turns, or mixing until the mixture resembles coarse meal. Add 4 tablespoons water; blend or mix. Add enough additional water by the tablespoonfuls to form moist clumps or that it stays together when mashed together. If it falls apart add more water until it stays together. Place dough on plastic wrap (enough to wrap the dough). Using the plastic wrap (Not your hands. Pull up the ends of the plastic wrap and over to form the ball.) roll the crust into a ball; flatten to a disk. Cut into 2 pieces. Wrap each piece in plastic wrap and chill until cold, at least 1 hour or up to 1 day. If you do not use the 2nd piece, it can be frozen in a freezer bag.
  3. When rolling out, use the plastic wrap on the bottom and place another one on the top before rolling out your crust. This helps the crust from sticking to the counter top/board or rolling pen without using extra flour. Remove the top piece of plastic wrap. Use the bottom piece of plastic wrap to transfer the crust to the pie pan. Tuck the excess crust and crimp to make a decorative edge. Puncture crust on the sides and bottom of the pie pan with a fork. This will help prevent the crust from bubbling. Lining the crust with aluminum foil and weight down with pie weights or dried beans will also prevent the crust from bubbling. Preheat oven at 425 degrees. Bake for 15 to 20 minutes, or until crisp and golden. Cool on a rack.
Notes
  1. The less you handle the crust and the less flour added when you roll out your crust the lighter the crust will be. That is the reason for the plastic wrap.
Terra Verde Foods http://terraverdefoods.net/

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