I guess i don't have your correct email address :) Soooooo here is a pie crust recipe :
I've made about 1 million pies this past year and think I have a pretty darn good crust :)
Here is the crust recipe:
3 cups flour 1 teaspoon salt 1 Tablespoon sugar 1 cup FROZEN shortening - cut into small squares [one stick] 1/2 cup very cold butter - cut into small squares [one stick] 1 Tablespoon apple cider vinegar (what i use - or you can also use white vinegar) 5 Tablespoons ice cold water.
I make mine in the food processor with the plastic dough blade- but it of course can be made by hand with a dough cutter as well.
Pulse dry ingredients in the mixer. Add the shortening and butter. Pulse about 20 times. Until it looks like wet sand - with some larger visible pieces of the 2 fats. Add the vinegar, and water sprinkled on top. Pulse again until the dough starts to come together in one large dough ball.
I dump it on my counter. Mix in any last flour by hand. Divide into 2 balls. Flatten the balls into discs. Wrap in plastic wrap and refrigerate for 20 minutes [or overnight if making a day ahead].
Roll out each dough disc - it makes 2 crusts, or one double crust.
Shape the dough as you like into your pie plate. A glass pyrex pie plate = a no fail crust :) Put crusts in the freezer for 20 minutes - filled (fruit pie) or unfilled (blind baked crust for a cream pie) depending on what type of pie.
For blind baking - prick holes in the crust with a fork all over the crust. Use a piece of foil or parchment paper and pie weights. Bake at 375 for 15 minutes. Remove the pie weights and parchment and cook for another 10-15 minuted [I keep an eye on it for the last 5 minutes - until they are golden]
For a double crusted fruit pie - bake for 10 minutes at 400 degrees. Then 45 minutes at 375. Cover the edges with foil if they get too brown near the end. Always error on baking a fruit pie a few minutes longer if you are questioning doneness...
I guess i don't have your correct email address :) Soooooo here is a pie crust recipe :
ReplyDeleteI've made about 1 million pies this past year and think I have a pretty darn good crust :)
Here is the crust recipe:
3 cups flour
1 teaspoon salt
1 Tablespoon sugar
1 cup FROZEN shortening - cut into small squares [one stick]
1/2 cup very cold butter - cut into small squares [one stick]
1 Tablespoon apple cider vinegar (what i use - or you can also use white vinegar)
5 Tablespoons ice cold water.
I make mine in the food processor with the plastic dough blade- but it of course can be made by hand with a dough cutter as well.
Pulse dry ingredients in the mixer.
Add the shortening and butter. Pulse about 20 times. Until it looks like wet sand - with some larger visible pieces of the 2 fats.
Add the vinegar, and water sprinkled on top.
Pulse again until the dough starts to come together in one large dough ball.
I dump it on my counter. Mix in any last flour by hand. Divide into 2 balls. Flatten the balls into discs. Wrap in plastic wrap and refrigerate for 20 minutes [or overnight if making a day ahead].
Roll out each dough disc - it makes 2 crusts, or one double crust.
Shape the dough as you like into your pie plate. A glass pyrex pie plate = a no fail crust :) Put crusts in the freezer for 20 minutes - filled (fruit pie) or unfilled (blind baked crust for a cream pie) depending on what type of pie.
For blind baking - prick holes in the crust with a fork all over the crust. Use a piece of foil or parchment paper and pie weights. Bake at 375 for 15 minutes. Remove the pie weights and parchment and cook for another 10-15 minuted [I keep an eye on it for the last 5 minutes - until they are golden]
For a double crusted fruit pie - bake for 10 minutes at 400 degrees. Then 45 minutes at 375. Cover the edges with foil if they get too brown near the end. Always error on baking a fruit pie a few minutes longer if you are questioning doneness...
Yum! This is my favorite crust recipe!!!!
xxoo
jess