Tuesday, November 27, 2007

Pie Crust

So I have tried probably twenty different pie crust recipes over the years since I make pies quite often and this is a new one I found that I like pretty well & thought I'd post.

Pie Crust:
2 1/2 cups all-purpose flour
1/4 tsp fine salt
3 T granulated white sugar
1/4 cup vegetable shortening, cold
12 T butter, (1 1/2 sticks) cold and cubed
1/4 cup to 1⁄2 cup ice water

For the crust:
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it, otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours.

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