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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|cup Crisco shortening | |cup Crisco shortening | ||
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| − | |align="right"| | + | |align="right"|2 |
| − | | | + | |teaspoons pickle juice |
|- | |- | ||
|align="right"|3-4 | |align="right"|3-4 | ||
| Line 17: | Line 17: | ||
|} | |} | ||
===Measuring Hints=== | ===Measuring Hints=== | ||
| − | # Measure flour by spooning loosely into measuring cup and leveling | + | # Measure flour by spooning loosely into measuring cup and leveling off with knife |
# Use water displacement method to measure shortening | # Use water displacement method to measure shortening | ||
===Directions=== | ===Directions=== | ||
# 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 | + | # Preheat oven according to recipe directions |
| − | # Stir together flour and salt in | + | # Stir together flour and salt in the chilled 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. | + | # Sprinkle water, one tablespoon at a 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. It should hold together loosely when pressed together with fingers. |
| − | # Rub some flour into the pastry cloth to coat | + | # Rub some flour into the pastry cloth and rolling pin to coat them 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 | ||
| + | [[Category:Food]] | ||
| + | [[Category:Recipes]] | ||
Latest revision as of 13:29, 31 December 2019
Ingredients
| 1½ | cups all-purpose flour |
| ½ | teaspoon salt |
| ½ | cup Crisco shortening |
| 2 | teaspoons pickle juice |
| 3-4 | tablespoons ice-cold water |
Measuring Hints
- Measure flour by spooning loosely into measuring cup and leveling off 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 according to recipe directions
- Stir together flour and salt in the chilled pastry bowl
- Add shortening and cut in with pastry blender until the flour has all changed color
- Sprinkle water, one tablespoon at a 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. It should hold together loosely when pressed together with fingers.
- Rub some flour into the pastry cloth and rolling pin to coat them 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
