Friday, April 23, 2010

Pie Crust

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I usually only need one crust and this recipe cuts in half easily.
I still make my pie crust the old fashioned way, with a pastry cutter and a little muscle. But, if you have a food processor, you can whip up a crust in seconds instead of minutes. Which I have done, but always think… Do I want to wash a bowl and a pastry cutter or the food processor? I guess it depends on the day.

PIE CRUST (makes 2 – 9” crusts)
2 cups flour
1 tsp. sugar
½ tsp. salt
2 Tbsp. shortening
2/3 cup butter
3 – 4 Tbsp. iced water
Cut butter and shortening into small cubes and place in the refrigerator.
Place the flour, sugar and salt in a bowl and stir to mix.
Add the cold butter and shortening to the flour. With a pastry cutter, cut the butter and shortening into the flour until it resembles coarse meal.
Stir in just enough iced water until the dough holds together. Divide in half and press into a disc. Wrap in plastic and refrigerate for at least 30 minutes.
Place dough on a floured surface and roll out into a circle from the center to the edge. Turning and flouring as needed.
Carefully fold dough in half and place over the pie plate, unfold. Don’t stretch the dough. Gently shape dough in the pan. Roll out the second disc to top your pie.

Here are two links to help you make Pie Crust In a food processor
http://www.recipezaar.com/recipe/Barefoot-Contessas-Perfect-Pie-Crust-202546
http://www.andreasrecipes.com/2006/01/06/pie-crust/


MORE SWEETS FOR YOUR SWEET TOOTH...

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DOUBLE CRUST BANANA PIE

RUSTIC PEACH TART

VANILLA CHEESECAKE WITH LEMON SOUR CREAM TOPPING

JACK'S SPECIAL BISCUITS

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