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7 Up Pie Crust Recipe Recipe

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This recipe for 7 Up Pie Crust Recipe is from Ruby's Cookbook Project, 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:  
4 cups all purpose flour (or Pastry flour)
1 tsp salt
3/4 cup cold salted butter
3/4 cup cold vegetable shortening
3/4 cup cold 7 Up
Directions:
Directions:
In a medium-size mixing bowl, use a whisk to sift together flour and salt.
Use a pastry cutter, 2 knives or a food processor to cut butter and shortening into flour until it resembles peas.
Add 7 Up mixing until the dough comes together.
Turn out onto a lightly floured non-stick surface. Divide in half or into thirds, then form into disks. (You may yield Two 10 inch pie crusts or three 8-9 inch pie crusts, divide according to how you plan on using it.)
Chill for at least 30 minutes or until firm.

To use: On a lightly floured non-stick surface, roll chilled dough into desired size. Press into pie plate. Flute edges using thumb and forefinger method or press with the tines of a fork.

May be blind baked and filled or used as the basis for pies and quiche with baked fillings.

Notes
I prefer to use a combination of butter and shortening for this recipe. You may use all shortening, or lard in the same amount. The combination I recommend, will yield the very best flavor and maintain the flaky texture.

How to Blind Bake:
Dock the bottom of the crust with a fork
Line with foil or parchment paper
Fill with dry beans or pie weights
Bake at 375°F for 15 minutes, then remove the weights and bake for an additional 5-8 minutes or until the bottom is golden.
Cool and fill with your favorite pie filling.

 

 

 

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