Food recipes
Classic Pie Crust
Classic Pie Crust Ingredients: wheat flour, white, all-purpose, unenriched salt, table shortening, vegetable, household, composite water, bottled, generic Directions: 1. Combine the flour and salt in a food processor....
Classic Pie Crust
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
Directions:
1.
Combine the flour and salt in a food processor.
Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.
2.
With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together.
(If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.)
Divide the dough in half, forming each half into a thick disk.
Wrap each disk in plastic; refrigerate for at least 1 hour to chill.
3.
Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.
(Work quickly, as the dough can become sticky.)
With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit.
If the dough should tear, just press it together gently.
Trim the dough, leaving a 1-inch overhang.
If making a single-crust pie, turn the edge under and flute it decoratively.
4.
Repeat for a top crust or for another bottom crust.
The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.
5.
Follow the individual pie recipes for filling and baking.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
Directions:
1.
Combine the flour and salt in a food processor.
Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.
2.
With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together.
(If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.)
Divide the dough in half, forming each half into a thick disk.
Wrap each disk in plastic; refrigerate for at least 1 hour to chill.
3.
Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.
(Work quickly, as the dough can become sticky.)
With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit.
If the dough should tear, just press it together gently.
Trim the dough, leaving a 1-inch overhang.
If making a single-crust pie, turn the edge under and flute it decoratively.
4.
Repeat for a top crust or for another bottom crust.
The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.
5.
Follow the individual pie recipes for filling and baking.