"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Pie Crust Recipe

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This recipe for Easy Pie Crust, by , is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Guccione

Category:
Category:

Ingredients:  
Ingredients:  
Makes one 9" Piecrust

1 C All purpose flour
1/3 C Cake Flour ( I use all purpose Flour)
1 T Sugar
1/2 tsp. Salt
6 T ( 3/4 Stick) chilled unsalted butter, cut into 1/2" pieces.
2 T chilled solid vegetable shortening (Crisco), cut into 1/2" pieces
3 T (or more) ice water

Directions:
Directions:
Blend first four ingredients in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 3 T ice water and process untill moist clumps form. Adding more water bu teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. Can be made 2 days ahead. Keep refrigerated. Soften dough slightly at room temp. before rolling out.

Roll out dough disk on floured surface to 12" round. Transfer tp 9" diameter glass pie dish. Fold crust edge under, crimp edge decoratively.

Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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