Recipes

Flakie Pie Crust

In case you want to know some of the awesome things I have learned in my Baking class. I have decided to share my secrets to a successful pie crust. For years I have been deathly afraid to make these because I didn’t want a bad crust.  Well, I have “finally” learned how to make a pie crust and a great one at that.  I am going to post the recipe that I use and got HIGH marks for on my final practical exam!  Easy Peasy.

1- 9in Pie Dough Recipe
      2 cups Flour (all purpose)
      ½ cup Cold Shortening
      ½ cup Cold Butter (diced)
      ½ tsp Salt
      1 Egg, beaten
      1 tbsp Lemon Juice
      3 tbsp Ice Cold Water

Mix the flour and the salt and cut in shortening.  Beat the egg, water and lemon juice and pour it over the flour mixture.  If the mixture is too dry add ice cold water 1 tablespoon at a time until dough come together.  Mix it all together and refrigerate until ready to use.

TIPS: here is what made it easier for me.  I use my hands (I don’t have hot hands) but I work quickly when working the shortening and butter into the flour.  For a bottom crust you want it to be a “mealy” crust.  Which just means it is more dense, but still flaky, than a top crust.  So work the butter and shortening into the flour until it is the consistency of small peas throughout the flour.  For a top crust you would leave the shortening and butter more like large peas.

Be sure to add enough water to pull the dough together and no more than that.  When your dough is formed you want to be able to see the butter chunks throughout the dough.  That is what creates the flakiness.  Then refrigerate!

The less you have to work with the dough the better, but this dough is VERY forgiving!!

I would steal the pictures for you to see what I am talking about but I found the King Arthur site already has them done the way I would set them up to show you. So, go here http://www.kingarthurflour.com/blog/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/ and see how it is done.  By the way, I LOVE King Arthur flour. That is all I use at home ( except for when I don’t use it).  You don’t need to use their instructions if you prefer to use mine.  My feelings won’t be hurt either way.

Oh, if there is anything you want to know about in the kitchen just ask.  I will either have the answer, find you one or make up something good!

Until next time!

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