Quick-No-Chill Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-1/2 c. Flour
1 c. Shortening or butter
1 tsp. Baking powder
1/2 tsp. Salt
1 egg + 1/2 c. cold water
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Directions: |
Directions:Sift 2 1/2 c. flour with 1 tsp of baking powder and 1/2 tsp salt in a bowl.
Add 1 c. Shortening or butter (see tip below for measuring shortening)
Using a pastry cutter or a large fork, fork till chunky.
Take a liquid measuring cup. Add 1 egg (best if at room temp). Add cold water to egg until mixture measures 1/2 cup. Use cold water only as it helps bind dough and keep dough solid when handling. Mix Egg and water together with fork.
Fork water and egg mixture into the dough.
Kneed dough together. Set dough aside to prepare filling. Roll out in halves on floured surface to use.
**Measuring Shortening Tip:
A quick trick to measuring shortening to save mess when dealing with greasy stuff is to take measure it in water. Take a liquid pint measuring cup. Add one cup of water and drop shortening in. Add enough shortening until water measures at 2 cups. (You are measuring by displacing water). With spoon, grab shortening out of measuring cup and discard remaining water. In this way, you don't grease up a measuring cup and makes for an easy clean and saves time! |
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Number Of
Servings: |
Number Of
Servings:2 crusts |
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