Monday, November 16, 2009

Pie Crust

This is my new favorite pie crust recipe.  I think the key is chilling the shortening.  You can substitute butter just fine as well.  I think the next time I make it I'll do a little less shortening, maybe 1/3 cup, because it felt just a little greasy to me (though it could have been my old shortening).


1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water


Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. (I have done it both chilled and not-chilled and they came out the same).

Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Alternative:  If you need it to be a pre-baked crust, bake for 15 minutes at 400 degrees

1 comment:

  1. I bought pre-made dough last week for a quiche I made because I didn't have a good crust recipe, so I am going to try this one next time. Thanks!