Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: I stick Crisco yellow shortening
3 cups of flour
Pinch of salt
Ice water
1 teaspoon of white vinegar
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Directions: |
Directions:In a large bowl I mix the dough with my hands being careful not to over mix . Flour and salt first then I pinch the shortening off the stick into the flour in small bits. I put some water in a cup with ice to make very cold and add the vinegar to it( Martha Stewart gave this secret to make the pastry flaky) then I add this water a very little at a time and only enough to make this kneaded pastry stick together smoothly. If it is a humid day you need more water than a dry day! You have to get the feel for a right amount. It is usually about 2- 3 tablespoons . I then refrigerate the pastry ball of dough while I make whatever filling I will be using for the pie. This amount of pastry makes one top and bottom for a covered pie. When I do a lattice pie top it takes less pastry so then I use the leftover pastry to make “turtle do’s”. Roll dough thin, butter and sprinkle cinnamon sugar over the butter and roll. Cut like little cinnamon buns and bake for 15 minutes while your pie is baking. |
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Number Of
Servings: |
Number Of
Servings:One top and bottom crust |
Personal
Notes: |
Personal
Notes: Getting the right feel for the dough takes practice! You don’t want a pastry that is too dry or it will crumble when you try to roll it out. Too much water and it would be gummy.
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