Tuesday, November 10, 2009

Homemade Pie Crust

1 1/2 cups Flour (NOT Self-rising)
2 Tbs Sugar
1/6 Cup Crisco (Butter Flavor works well)
1/3 Cup Butter
1/3 Cup COLD Water

Mix all dry ingredients together in a bowl. Slowly add water, a tsp or so at a time, blending well between additions. You want the dough to form a rough, crumble consistency that can hold together in balls about the size of peas.

Roll dough out on HIGHLY floured surface. Remember to flour your hands, and rolling pin! Roll to 1/8 - 1/4" thickness, then invert into baking dish. If it breaks apart that is okay! You can use your fingers to gently push pieces in to cover the whole pie pan, or baking dish.

Its now good to fill & bake!

Using the 2 different fats allows them to melt at 2 temps, providing a flakier crust.

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