Pie Crust Recipe
Piecrust has a Great taste.The Sugar and Sweet Butter gives the Piecrust Superior taste.
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Granulated Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter | 8 Tablespoon, chilled | |
| Vegetable shortening | 6 Tablespoon, chilled | |
| 5 to 6 tablespoons ice water, as needed | ||
Directions
Sift flour, sugar and salt into a mixing bowl.
Add chilled butter and shortening.
Working quickly and using your fingertips or a pastry blender, rub or cut fat into dry ingredients until the mixture resembles coarse meal.
Sprinkle on ice water, 2 to 3 tablespoons at a time, and toss with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear dough away from you, about 1/4 cup at a time.
Scrape it up into a ball and wrap in wax paper.
Chill in refrigerator for 2 hours.
Roll dough out to 1/4 inch thickness on a floured work surface.
Line a 9-inch pie plate with half of the dough.
Crimp edges for a single-crust pie.
For prebaking, line dough in the pie plate with foil and fill with beans or rice.
Bake in a 425°F. oven for 8 minutes, then remove beans and lining.
Prick bottom of dough with a fork and return pie plate to oven to 10 to 13 minutes longer, or until crust is golden brown.
Add chilled butter and shortening.
Working quickly and using your fingertips or a pastry blender, rub or cut fat into dry ingredients until the mixture resembles coarse meal.
Sprinkle on ice water, 2 to 3 tablespoons at a time, and toss with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear dough away from you, about 1/4 cup at a time.
Scrape it up into a ball and wrap in wax paper.
Chill in refrigerator for 2 hours.
Roll dough out to 1/4 inch thickness on a floured work surface.
Line a 9-inch pie plate with half of the dough.
Crimp edges for a single-crust pie.
For prebaking, line dough in the pie plate with foil and fill with beans or rice.
Bake in a 425°F. oven for 8 minutes, then remove beans and lining.
Prick bottom of dough with a fork and return pie plate to oven to 10 to 13 minutes longer, or until crust is golden brown.
Chef
