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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Flaky Pie Shell Recipe

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This recipe for Flaky Pie Shell is from Charmaine's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup PLUS 2 Tbsp. Flour
3/4 tsp. Salt
3/4 tsp. Sugar
3 Tbsp. Cold Unsalted Butter, cubed & diced
3 1/2 Tbsp. Cold Vegetable Shortening, cubed & diced
3 Tbsp. Ice Water
1 tsp. Vinegar
Directions:
Directions:
In a food processor, pulse the flour, salt & sugar until mixed. Add the butter & shortening & pulse until the mixture resembles coarse meal with particles the size of peas. Mix vinegar with water and drizzle the ice water evenly over the mixture & pulse 8 - 12 times, until the dough forms small clumps. Turn out the dough onto a work surface, scraping the bowl well. Flatten it into a disk about 4" in diameter & wrap the dough in plastic wrap & refrigerate for at least 4 hours or overnight. Press the dough into a 6" round & smooth the cracking edges with your fingers. Roll out dough into a 12".Place on pie plate & gently press the dough to trim. Refrigerate for a least 30 min., or wrap & refrigerator up to 2 days. (Pie shell can also be frozen for up to 2 month - defrost overnight in the refrigerator).
To bake the crust: Preheat oven to 450ºF. Line the chilled pie shell with foil, & weigh down with pie weights, dried beans or rice. Bake for 20 min., or until the edges are lightly golden.
Number Of Servings:
Number Of Servings:
2 - 3 pies
Preparation Time:
Preparation Time:
30 min.

 

 

 

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