Making pie crusts takes practice - so if this is your first pie (or second...) Make cookies and start over! They are fun to munch on!
Editorial Note from someone in the family: you may want to pie a ready made pie crust from the store.. You can find this both in the frozen food section or the dairy section. :)
Directions:
- Sift flour, and salt into a mixing bowl. Added chilled butter. Work quickly and using your fingertips or a pastry blender, rub or cut shortening and butter into dry ingredients until the mixture resembles coarse meal.
- Sprinkle on ice water, all at once and mix rapidly. Turn dough out onto your work surface (cover work surface with flour) and, using the heel of your hand, smear dough away from you, about ¼ cup at a time. Scrape it up into a ball and wrap in wax paper and refrigerate for 2 hours.
- Roll dough out to a ¼ inch thickness on a floured work surface (or between baking silicone mats) Line a 9 inch pie plate with half of the dough. Crimp edges for a single-crust pie.
~ Makes one 9-inch double crust or two 9 inch single crusts.
Yield:
9-inch double crust
Time:
30m
Source:
The Silver Palate Good Times Cookbook, page 337
Category: