What is an easy but delicious pie crust recipe?
Perfect Pie Crust Posted by Elise on Jun 1, 2005 Perfect Pie Crust The big dilemma for those of us who like to cook but don’t always have the time to do everything perfectly is whether to attempt to make our own pie crust or to buy a frozen store bought version. Most frozen pie tins available in supermarkets across the country bake up into something that can taste pretty industrial. Although both Trader Joe’s and Whole Foods offer some pre-rolled frozen pie dough circles that will serve in a pinch. If you do choose to make your own pie crust, there are a dozen methods out there for doing so. Every cook and every cookbook seems to have their own favorite. All butter, all shortening, vegetable oil, part butter/part shortening, lard; the list goes on. The following are instructions for making 1) a basic butter crust (pâte brisée) for sweet and savory pies and tarts, 2) a butter crust with ground almonds replacing some of the flour for added flavor for sweet pies such as apple pie, 3) a pr
1 1/3 cup all-purpose flour , 1/2 cup Crisco vegetable shortening, plain or butter-flavored , 1/2 teaspoon kosher or coarse salt , 3 tablespoons ice water Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be “heavy”, not light and flaky. Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Refrigerate at least 30 minutes. Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. Sources:
