Sure, a pie crust is the base for any of america's most iconic pies, but did you know that refrigerated pie crust is also a highly versatile ingredient?
Pie Crust Iv
Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how putting together a graham cracker crust is not hard at all—and it comes together quickly.
Recipe Summary Pie Crust Iv
My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly.Ingredients | Recipes Using Pie Crust
½ cup vegetable shortening
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold water
Directions
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
Info | Recipes Using Pie Crust
prep:
10 mins
total:
10 mins
Servings:
8
Yield:
1 pie crust
TAG : Pie Crust Iv
Dessert Recipes, Pies, Pie Crust Recipes, Pastry Crusts,
