Friday, November 11, 2016

Classic Pie Crust

What type of pie are you making today? Whatever it is... make it a good one! 

Pie Crust
Makes 2, 9 inch crusts (if your pie only has a bottom crust, half this recipe)
INGREDIENTS
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 cup shortening
6-8 Tablespoons cold water

DIRECTIONS
1) Put shortening in bowl and cut in flour, salt, and sugar with pastry blender. Then using a fork, gently mix in water forming a crumbly dough.
2) Form two balls in the bowl and transfer one to a Silpat Baking Mat.  Lay plastic wrap over it ball, and starting for the center of ball, roll out dough to form a circle about an inch bigger than your pie dish (your dough should be between the Silpat mat and the plastic wrap).
3) Take off plastic wrap, turn over mat and peel off pastry into pie dish. Shape edges. Repeat step 2 for next dough ball.
*Empty Shells bake at 450 for 10 to 12 minutes*

Here are some of our favorites pies:

THE BEST COCONUT CREAM PIE



THE BEST PUMPKIN PIE AND OLD FASHIONED PECAN PIE



ALL-AMERICAN APPLE PIE



JANE'S PEACH PIE



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