Basic Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Makes a double crust pie.
3 cups all purpose flour, plus more for rolling out the dough.
1 cup Crisco, or half Crisco, half cold butter
Pinch salt
3 T sugar
10T cold water + 3 T citrus juice, for a fruit pie. Just 13 T water for something like pumpkin, or pecan, etc.
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Directions: |
Directions:You can mix in a food processor, if you want.
If not,
In a large bowl, work the shortening, sugar, salt and flour together with a pastry blender or a fork until it resembles uniform crumbs.
Add the liquid all at once and mix just until it binds together. It should be a soft dough.
You can divide it in half at this point, wrap in plastic wrap, flatten, and store it in the fridge for a few days.
On a very well floured board, roll out to desired size. Use as much flour as you need to avoid sticking. Fold dough in half and place into pie plate. If this causes trouble, roll it around your rolling pin and move it that way.
Repeat with top crust.
If you are having any trouble handling the dough, you can roll it between two layers of plastic wrap. Peel off the top layer and move it to the pie plate.
Pie dough can smell fear, so act confidently and you will conquer it. |
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Personal
Notes: |
Personal
Notes: There is way too much fear involved in making pie dough. If you don’t listen to the experts, who say you shouldn’t overwork it, and everything has to be ice cold, etc. you are better off.
If you mess up, roll it out again. No big deal.
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