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Pie Crust Recipe

Pie Crust Recipe

Postby HighHeelKitchen » Fri Jun 24, 2011 5:30 pm

Pie Crust:
2+1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
3/4 cup vegetable shortening
5 to 6 teaspoons ice water

In a medium bowl, combine the flour and salt. Using a pastry blender or 2 knives, cut half of the shortening into the flour. Cut the remaining half of the shortening into the flour until the mixture resembles coarse meal. Add the ice water 1 teaspoon at a time, mixing it in lightly with a fork. As soon as the dough holds its shape, stop adding water and gently gather the dough into a ball with your hands. Divide the dough in half, wrap each half in plastic wrap, and place in the refrigerator for at least 1 hour or up to 3 days.

When ready to use, preheat the oven to 425 F. Lightly dust a work surface with flour. Unwrap one of the balls of dough and press it down with the heel of your hand to flatten it slightly. Lightly dust a rolling pin with flour and roll the pastry into a circle 1/8-inch thick and 2 inches larger than the pie pan. Roll the pastry around the rolling pin, place the rolling pin across the pie pan and unroll the pastry into the pan. Press it gently into the bottom and sides of the pan. Trim any extra pastry from the pan rim.

For a 2-crust pie: Repeat the process to roll out the top crust, and fill and seal the pie according to the recipe directions.

For a pie shell: Flute the edge of the dough by pinching and twisting it with your fingers. Prick the bottom and sides of the dough liberally with a fork. Line the pie shell with aluminum foil or parchment paper, and weight with dried beans or pie weights. Repeat with the remaining ball of dough.

For a fully baked shell
: Bake for 10 to 15 minutes, or until just lightly browned.

For a partially baked shell (to be baked again with the filling added): Bake the shell for 5 to 7 minutes, or until just set and barely coloured.
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