Saturday, September 15, 2012

Pie Crust

 Makes 4 single 8inch crusts (pictured above) or you can also use to make the top and bottom of 2 enclosed 8inch pies.


   3 cups flour
   1 1/4 cup shortening (I use Spectrum Naturals Organic Shortening)
   1 tsp. salt (I like to use sea salt)
   2 Tab. apple cider vinegar
   4 Tab. cold water
   1 egg

      Mix flour and salt together

   Cut in shortening until well blended

 Beat the egg, water, and vinegar together and add to your flour mixture. Stir until all the flour is absorbed into the liquid. If your dough is still a little too dry, you can add a little more water. 
 Stir into a ball and place in a lightly floured surface
 Divide into 4 balls and place one of the balls on wax paper. Place another piece of wax paper on the top
and roll it with a rolling pin until it's a little bigger than the size of your pie pan.
 Remove the top layer of wax paper. Place the dough (it wax paper side up) on top of your greased pie pan.
Peel the top layer of was paper off and press the dough down into the pie pan
 Remove any crust the overhangs the pan by a lot. Roll the rest of the overhanging crust towards the edge of the pan and pinch together.
Finish the crust by pressing against the edges of the pie crust with your finger tips or with a fork.
Fill with pumpkin pie filling, or any kind of fruit filling and top with a crumble. Bake according to directions for filling.  

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