½ tsp salt
½ cup shortening*
3-4 Tb water**
*Keep shortening cold. You don’t want it to melt before baking.
**Use very cold water to keep shortening
from melting.
Mix flour and salt together. Cut shortening into dry ingredients.
*TIP: "Cutting in" is a technique used to put tiny chunks of butter or other fat into dry ingredients. A pastry cutter is my favorite way to do this, but two butter knives can be used if you don't have one. Simply cut across the butter, running the knives against each other like you are sharpening them. You are trying to cut the butter into tiny pieces to create pockets of air and make your crust flaky. The end result should be a corn-mealy texture with no big pieces of shortening left in the bowl.
Add cold water to form a dough. Roll out on floured surface and place in pie tin. Be sure to gently sink the crust into the tin. Do not stretch the dough. Poke holes all over the dough with a fork to prevent big air pockets from rising. Do this unless you are putting filling in the pie before baking. Make the edges of your pie look pretty by trimming off excess dough and crimping with your fingers or a fork.
Bake 8 min at 350 degrees or until slightly brown.
from melting.
Mix flour and salt together. Cut shortening into dry ingredients.
*TIP: "Cutting in" is a technique used to put tiny chunks of butter or other fat into dry ingredients. A pastry cutter is my favorite way to do this, but two butter knives can be used if you don't have one. Simply cut across the butter, running the knives against each other like you are sharpening them. You are trying to cut the butter into tiny pieces to create pockets of air and make your crust flaky. The end result should be a corn-mealy texture with no big pieces of shortening left in the bowl.
Add cold water to form a dough. Roll out on floured surface and place in pie tin. Be sure to gently sink the crust into the tin. Do not stretch the dough. Poke holes all over the dough with a fork to prevent big air pockets from rising. Do this unless you are putting filling in the pie before baking. Make the edges of your pie look pretty by trimming off excess dough and crimping with your fingers or a fork.
Bake 8 min at 350 degrees or until slightly brown.
1 comment:
I still use this pie crust recipe- it's the best one I've ever tried! So thank you for teaching it to me in high school. :)
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