Double-layer Pie Crust Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 C flour
2 tsp sugar
1 tsp salt
1 stick butter, chilled and cubed
1 C shortening, chilled and chopped
5 TBS ice water
|
|
Directions: |
Directions:In a large bowl whisk together flour, sugar, and salt until blended. Add the cubes of butter and chopped shortening and blend with a pastry blender or bench scraper till it is mostly incorporated with the flour but rugged.
Add the cold water a tablespoon at a time and mix it with a fork. Add a little more if needed till dough sticks together when you press a small bit between your fingers. It may still be a bit chunky and crumbly. Dump it out onto a flat surface and using the heel of your hand press down and out several times (4-6), smearing the dough. This creates the fat layers needed to make a flaky crust.
Scrape the dough off the counter and form it into a rough ball. Divide in half and wrap each in plastic. Refrigerate for an hour or so then let stand a couple of minutes before rolling out.
Flour your surface then roll the crust from the center outward in each direction. Place in pie pan and let the crust hang over the edges. Pour in the filling and roll out the other dough half. Carefully place on top and fold the edges over. Slice steam vents on top. |
|
Personal
Notes: |
Personal
Notes: Use this pastry for Peach Pie
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Double-layer Pie Crust is from