Pie Crust
This is a rough recipe for pie crust. I'm still not happy with the amount of shortening and butter that goes into a crust nor am I happy with the general texture of most pie crusts. I'd prefer something closer to puff pastry with crystallized sugar but until I find or develop that recipe this is my best choice.
The original recipe makes 4 rounds.
The alternate recipe is a new one that has turned out well in the past. It makes 2 rounds.
Total Preparation Time
Total preparation time is 30min
- Preparing ingredients - 30min
Ingredients
- Flour - 5 cups
- Salt - 1 1/2 teaspoon (7ml)
- Butter - 12 tablespoons (180ml)
- Shortening - 4 tablespoons (60ml)
- Vinegar - 2 tablespoons (30ml)
- Ice water - 1 1/2 cups
Method
- Cut fats into the flour and salt
- Add vinegar to water
- Slowly integrate the water without kneading too much or making the end result too wet.
- Divide into 4 balls
- Put each ball into a gallon ziploc bag, roll out, stack, and freeze.
Alternate Ingredients
- Flour - 300g
- Sugar - 12g
- Salt - 5g (1 tsp)
- Butter - 1 cup frozen cubed (227g)
- Ice Water - ½-¾ cup (125-175ml)
Alternate Method
- Put the flour, sugar, salt, and frozen butter into a food processor
- Pulse until it looks like fine bread crumbs
- Turn the processor on and add ice water until it forms a ball of dough
- Divide dough in half, wrap and refridgerate for an hour before rolling out.