Saturday, November 27, 2010

Pie Crust

Pie crust is easier than you think! This one is pretty foolproof. Just be careful to add just enough water to get the dough to clump together.

1/2 cup shortening or butter*
1 1/2 cups all purpose flour
pinch salt
pinch sugar
1/4-1/2 cup ice water

Mix the flour, salt & sugar. Cut in the shortening or butter until it's crumbly. You can use a fork or a pastry blender to do this. Slowly stir in the water. You may not need all of it!! Just pour enough in to allow the dough to clump together & not be dry & crumbly. Roll the dough out on a floured surface until it's big enough to fit your 9" pie pan. To put it in the pan, I lightly dust the top of the crust with flour and roll it up loosely. Lift it carefully into the pan and unroll.

If you are using it for a pie that has a prebaked crust, prick the bottom of the crust with a fork, lay a sheet of parchment paper over it and carefully fill it with dry beans.That's what the picture is above, in case you were wondering. (I have an ice cream bucket of pintos set aside for this purpose.) Bake at 400F for 15-20 minutes or until golden.

*Note: If using butter, make sure it is cold and cut it into cubes before cutting into the flour mixture.

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