Yield: 1 pie crust.
Equipment:
-Fork or pastry cutter.
-medium mixing bowl.
-Cling Foil.
Ingredients:
-2 cups all-purpose flour.
-3/4 teaspoon salt.
-2/3 cup shortening or sweet cream butter (cubed and chilled).
-4-6 tablespoons ice water.
-1/2 teaspoon distiller white vinegar.
Instructions:
-Sift the flour and salt into a medium mixing bowl.
-Cut the shortening/ butter into the flour/salt mixture using the pastry cutter or the tines of a fork,until the pieces of butter form a coarse meal the size of peas, in the flour.
-Combine the vinegar and water in a separate small bowl (Gluten is a protein found in flour, that is activated once a liquid is added to flour. It is responsible for giving dough/ batter it's stretchy charecteristic . The vinegar used in this recipe helps shorten the strands of gluten in your dough, resulting in a flaky pie crust).
-One table spoon at a time, sprinkle the water/vinegar mixture into the flour, until the dough starts to come together and almost cleans the sides of the bowl. Once you are able to squeeze the dough into your hands without it crumbling into pieces, your dough is ready for the next step.
- Damp your dough onto a lightly floured surface, and gather it into a ball. Tightly cover the ball of dough with cling foil, flatten the ball of dough into a disc shape and chill in the refrigerator for 30 minutes before using.
-When ready to use, roll out the dough using a rolling pin, drape the dough in your pie plate and follow your pie recipe instructions.
-Alternatively, you can store your dough in the freezer (tightly wrapped in cling foil and placed in a freezer bag) for up to three months. When ready to use, unthaw the dough in the refrigerator overnight the day prior to using it.
Note: if you are making a pie that requires a top and a bottom crust, please double the ingredients called for in this recipe.
Happy baking!!
Equipment:
-Fork or pastry cutter.
-medium mixing bowl.
-Cling Foil.
Ingredients:
-2 cups all-purpose flour.
-3/4 teaspoon salt.
-2/3 cup shortening or sweet cream butter (cubed and chilled).
-4-6 tablespoons ice water.
-1/2 teaspoon distiller white vinegar.
Instructions:
-Sift the flour and salt into a medium mixing bowl.
-Cut the shortening/ butter into the flour/salt mixture using the pastry cutter or the tines of a fork,until the pieces of butter form a coarse meal the size of peas, in the flour.
-Combine the vinegar and water in a separate small bowl (Gluten is a protein found in flour, that is activated once a liquid is added to flour. It is responsible for giving dough/ batter it's stretchy charecteristic . The vinegar used in this recipe helps shorten the strands of gluten in your dough, resulting in a flaky pie crust).
-One table spoon at a time, sprinkle the water/vinegar mixture into the flour, until the dough starts to come together and almost cleans the sides of the bowl. Once you are able to squeeze the dough into your hands without it crumbling into pieces, your dough is ready for the next step.
- Damp your dough onto a lightly floured surface, and gather it into a ball. Tightly cover the ball of dough with cling foil, flatten the ball of dough into a disc shape and chill in the refrigerator for 30 minutes before using.
-When ready to use, roll out the dough using a rolling pin, drape the dough in your pie plate and follow your pie recipe instructions.
-Alternatively, you can store your dough in the freezer (tightly wrapped in cling foil and placed in a freezer bag) for up to three months. When ready to use, unthaw the dough in the refrigerator overnight the day prior to using it.
Note: if you are making a pie that requires a top and a bottom crust, please double the ingredients called for in this recipe.
Happy baking!!
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