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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wayne's Pie Crust Recipe

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This recipe for Wayne's Pie Crust is from The Dixon/Rapp Family 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:  
2 1/4 cup flour (plus extra for rolling)
10 T unsalted butter (cold)
5 T shortening
8 to 10 T Cold water
1 egg
1 T sugar
1/2 teaspoon salt
Directions:
Directions:
Into a medium mixing bowl combine the flour, 1 T sugar and 1/2 teaspoon of salt.

Cut the cold butter and shortening into half inch pieces and transfer into dry mix bowl.

The process of "cutting in" the butter/shortening. This should be done with some care, using a pastry blender or a pair of kitchen knives. Don't make the pieces too small. They should be lumpy, the size of a large pea, before adding liquid.

Chill the mixing bowl with dry ingredients in the refrigerator for 10 to 15 minutes. (Trust us, it helps)

Adding the liquid: In a small bowl, whisk together the egg & water. Now sprinkle 3 T of this lliquid over the dry mix (which you removed from refrigerator). Stir this in with a wooden spoon.

Adding more liquid: One Tablespoon at a time, add to dry mix. Stir it in. Do this until dough begins to clump together.You should be able to make a ball that stays together, but it should not be "wet".

Make a ball, Cut in half. Flatten each of the two balls into a disc (about 1 inch thick). Wrap each in plastic wrap and put into refrigerator for about 30 minutes.
Personal Notes:
Personal Notes:
The dough will go from seemingly dry and lumpy to "just right" very quickly - the difference of 1 T of liquid. Don't rush, really stir it in.

 

 

 

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