pie crust recipe
Pour half the ice water and vinegar mixture into the flour and butter mixture. Stir in water until mixture forms a ball.
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Place half of the strips about 12-inch apart crosswise over first strips.
. Mix until dough is formed. Put flour into a mixing bowl with the butter. Wrap in plastic and refrigerate for 4 hours or overnight. In a large bowl combine flour and salt.
If your recipe calls for a pre-baked crust as many custard pie recipes do follow all the steps above for a single bottom crust only without filling. Place filling in crust. Roll out on flat surface. To make the dough for the pie crust mix 2 12 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl.
Pulse until mixture resembles coarse crumbs about 10 1-second pulses. Wrap in plastic and refrigerate for 4 hours or overnightn. The secret to good crust is to have everything very cold and to handle it as little as possible. Add salt and water.
Beyond edge of plate. Trim pastry 12 in. Stir in water a tablespoon at a time until mixture forms a ball. Freeze the crust it for at least a half hour.
Roll dough out to fit a 9 inch pie plate. Using a pastry cutter cut the butter into the flour. Cut 2 sticks chilled unsalted butter into pieces. Use frozen or almost frozen lard butter andor shortening as your fat and ice water and then chill the dough well before rolling.
After rolling pastry for top crust cut into 12-inch-wide strips. Otherwise the crust will slip down the sides. Press the dough evenly into the bottom and sides of the pie plate. For a single crust roll out pastry on a lightly floured surface to fit a 9-in.
Cut in shortening until mixture resembles coarse crumbs. Trim strips evenly with edge of overhanging crust. With a pastry blender cut in butter working until mixture resembles coarse meal. Fill or bake shell according to recipe directions.
Cut in butter until mixture resembles coarse crumbs. For a double crust divide pastry in two portions so that one ball is slightly larger than the other. Divide dough in half and shape into balls. Combine flour salt and butter in a food processor.
Cut the dough in half. This is an important step in pre-baking. Prick crust prior to baking for non filled baked. Roll each piece on a well-floured board into a circle rolling from the center to the edge turning and flouring the.
How to Pre-Bake a Pie Crust. Wrap in plastic wrap and refrigerate for 30 minutes. Bake at 375 degrees until brown. Pulse to combine about 3 1-second pulses.
Transfer pastry to pie plate. Place crust in pie plate. Make pastry for Two-Crust Pie except trim overhanging edge of bottom crust 1 inch from rim of plate. Stir water and vinegar in a small bowl.
This is a basic white flaky pie crust made in the food processor.
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