Difference between revisions of "Pie Crust"
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(Created page with "===Ingredients=== {| |align="right"|1½ |cups all-purpose flour |- |align="right"|½ |teaspoon salt |- |align="right"|½ |cup Crisco shortening |- |align="r...") |
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# Place pastry mixing bowl in refrigerator to cool before making pie filling | # Place pastry mixing bowl in refrigerator to cool before making pie filling | ||
# Prepare pie filling | # Prepare pie filling | ||
| − | # Preheat oven to 350& | + | # Preheat oven to 350° (check recipe to confirm) |
| − | # Stir together flour and salt in | + | # Stir together flour and salt in the chiiled pastry bowl |
# Add shortening and cut in with pastry blender until the flour has all changed color | # Add shortening and cut in with pastry blender until the flour has all changed color | ||
# Sprinkle water, one tablespoon at time, over flour and fold in gently with a fork. Fold in pickle juice after the second tablespoon of water. Check flour for consistency before adding final tablespoon of water. If should hold together loosely when pressed together with fingers. | # Sprinkle water, one tablespoon at time, over flour and fold in gently with a fork. Fold in pickle juice after the second tablespoon of water. Check flour for consistency before adding final tablespoon of water. If should hold together loosely when pressed together with fingers. | ||
# Rub some flour into the pastry cloth to coat the cloth and prevent sticking | # Rub some flour into the pastry cloth to coat the cloth and prevent sticking | ||
| − | # Dump pastry onto cloth, form into a flattened ball | + | # Dump pastry onto cloth, form into a flattened ball with hands |
| − | # Roll out to 1/8” thick. Roll out spoke fashion, from the center using light pressure. If edges split, pinch together. | + | # Roll out to 1/8” thick. Roll out spoke fashion, from the center, using light pressure. If edges split, pinch together. |
# Transfer pastry to pie plate by rolling it onto rolling pin. Use pastry cloth to help start the rolling. | # Transfer pastry to pie plate by rolling it onto rolling pin. Use pastry cloth to help start the rolling. | ||
| − | # | + | # Fit pastry loosely down into pie plate, filling any cracks with extra pieces taken from the overhanging edges. |
| − | # Fold the pastry under around the edge to | + | # Fold the pastry under around the edge to make a double thickness and then [http://www.google.com/search?q=flute+pie+crust flute the edge] |
| + | # Add pie filling and bake as directed | ||
Revision as of 15:05, 20 August 2017
Ingredients
| 1½ | cups all-purpose flour |
| ½ | teaspoon salt |
| ½ | cup Crisco shortening |
| ½ | teaspoon pickle juice |
| 3-4 | tablespoons ice-cold water |
Measuring Hints
- Measure flour by spooning loosely into measuring cup and leveling top with knife
- Use water displacement method to measure shortening
Directions
- Place pastry mixing bowl in refrigerator to cool before making pie filling
- Prepare pie filling
- Preheat oven to 350° (check recipe to confirm)
- Stir together flour and salt in the chiiled pastry bowl
- Add shortening and cut in with pastry blender until the flour has all changed color
- Sprinkle water, one tablespoon at time, over flour and fold in gently with a fork. Fold in pickle juice after the second tablespoon of water. Check flour for consistency before adding final tablespoon of water. If should hold together loosely when pressed together with fingers.
- Rub some flour into the pastry cloth to coat the cloth and prevent sticking
- Dump pastry onto cloth, form into a flattened ball with hands
- Roll out to 1/8” thick. Roll out spoke fashion, from the center, using light pressure. If edges split, pinch together.
- Transfer pastry to pie plate by rolling it onto rolling pin. Use pastry cloth to help start the rolling.
- Fit pastry loosely down into pie plate, filling any cracks with extra pieces taken from the overhanging edges.
- Fold the pastry under around the edge to make a double thickness and then flute the edge
- Add pie filling and bake as directed
