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Receta Classic Pie Crust
by Micheline

Classic Pie Crust

Four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie. Recipe is from The Taste of Home Cookbook.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Canada Canadian
  Raciónes: 6

Ingredientes

  • SINGLE-CRUST PIE
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup shortening
  • 4 to 5 tbsps ice cold water
  • DOUBLE-CRUST PIE
  • 2 cups all-purpose flour
  • 3/4 tsp salt
  • 2/3 cup shortening
  • 6 to 7 tbsps ice cold water

Direcciones

  1. In a small bowl, combine the flour and salt; cut in the shortening until the mixture is crumbly. Gradually add the ice cold water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
  2. For a single crust: roll out pastry on a lightly floured surface to fit a 9 inch or 10 inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inch beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions.
  3. For a double crust, divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fir a 9 inch or 10 inch pie place. Transfer pastry to pie plate. Trim pastry even with the edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over fillling. Trim, seal and flute edges. Cut slits in the top to let steam escape. Bake according to recipe directions.