Food recipes
Our Favorite Pie Crust Recipe-How to Make a Tender Pie Crust
Our Favorite Pie Crust Recipe-How to Make a Tender Pie Crust Ingredients: wheat flour, white, all-purpose, unenriched milk, buttermilk, fluid, cultured, lowfat salt, table leavening agents, baking powder, double-actin...
Our Favorite Pie Crust Recipe-How to Make a Tender Pie Crust
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
shortening, vegetable, household, composite
vinegar, distilled
water, bottled, generic
Directions:
For a flaky, tender crust (as opposed to one thats harder, mealy, and more cookie-like), the following works well.
Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
Cut in half of the fat, working the mixture until its mealy and crumbly.
Place the reserved flour on your work surface, and coat the remaining fat with the flour.
Use a rolling pin or the heel of your hand to flatten the fat till its about 1/2-inch thick.
Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till its evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
Sprinkle the liquid(s) over the dough while tossing with a fork.
Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle.
(If it isnt holding together well, sprinkle it lightly with a couple of teaspoons of water.
Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square.
Wrap it well and refrigerate again.
).
When youre "ready to roll," remove the dough from the fridge.
If the dough is made with all lard and/or vegetable shortening, youll be able to work with it directly from the refrigerator.
A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when its refrigerated.
Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling.
Roll the dough to the size needed (about 13 inches for a 9-inch pie).
Fill and bake as directed in your recipe.
Note: in this particular recipe, cut all of the lard or vegetable shortening into the flour, then coat the butter with flour before adding it to the dough.
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
shortening, vegetable, household, composite
vinegar, distilled
water, bottled, generic
Directions:
For a flaky, tender crust (as opposed to one thats harder, mealy, and more cookie-like), the following works well.
Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
Cut in half of the fat, working the mixture until its mealy and crumbly.
Place the reserved flour on your work surface, and coat the remaining fat with the flour.
Use a rolling pin or the heel of your hand to flatten the fat till its about 1/2-inch thick.
Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till its evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
Sprinkle the liquid(s) over the dough while tossing with a fork.
Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle.
(If it isnt holding together well, sprinkle it lightly with a couple of teaspoons of water.
Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square.
Wrap it well and refrigerate again.
).
When youre "ready to roll," remove the dough from the fridge.
If the dough is made with all lard and/or vegetable shortening, youll be able to work with it directly from the refrigerator.
A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when its refrigerated.
Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling.
Roll the dough to the size needed (about 13 inches for a 9-inch pie).
Fill and bake as directed in your recipe.
Note: in this particular recipe, cut all of the lard or vegetable shortening into the flour, then coat the butter with flour before adding it to the dough.