Mom's Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups all purpose flour
½ tsp. baking powder
2 tsp. cornstarch
1 T. sugar
1 teaspoon salt
1 ½ sticks cold butter, cut into ½ inch pieces
½ cup cold lard or solid vegetable shortening (like Crisco), cut into ½ inch pieces
⅓ to ½ cup ice water
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Directions: |
Directions: Combine salt, sugar, baking powder, cornstarch, and flour in medium bowl or bowl of your food processor. Pulse a few times to combine the ingredients. Add butter and shortening, pulse until most pieces are the size of small peas. Cover mixture and refrigerate 2 to 3 hours, or until you are ready to use. It will keep in refrigerator for several months.
To complete the crust, put mixture into a large bowl. Sprinkle water over mixture and fold and press with a rubber spatula (or your hands) until dough sticks together, adding more water a tablespoon at a time if needed. Form into a ball, divide in half and flatten each half into a 4 in. disc, Wrap in plastic and allow mixture to rest for about 1 hour in the refrigerator if you have time. Roll out, fill and bake as indicated in your recipe. |
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Number Of
Servings: |
Number Of
Servings:2 (9 or 10 inch) crusts |
Personal
Notes: |
Personal
Notes: If you want a more traditional crust (this one makes one a bit puffed) just leave out the baking powder.
To prevent soggy bottom crust brush with egg wash. To make it easy to get slices out of the pan, butter the bottom, sides, and rim before placing dough in pan.
To blind bake for custard pies, line crust with foil, fill with dried beans or pie weights and bake at 350º F. about 20 minutes until the crust is very lightly golden. Remove the foil and beans and continue baking until dry and lightly golden all over. Cool before filling.
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