Pie Dough

Cut in butter and lard using a pastry blender until mixture is crumbly. Place the flour salt and sugar in the bowl of a food processor fitted.

Basic Buttery Pie Crust Recipe

34 cup a stick and a half unsalted butter chilled cut into 14 inch cubes.

Pie dough. 12 cup of all vegetable shortening 8 tbsp. Refrigerate until firm at least 1 hour and up to 3 days. Turn dough out onto a clean work surface.

2 12 cups all purpose flour. The dry ingredients are stirred into the liquid ingredients and the dough is rolled between sheets of waxed paper. Press the dough evenly into the bottom and sides of the pie plate.

Combine flour sugar and salt in a large bowl. Follow this step by step breakdown and youll be a pro in no time. Divide in half and place each half on a piece of plastic wrap.

Discover delicious and easy to prepare pie crust recipes from the pros. Transfer half of dough still crumbly onto a piece of plastic wrap. Ingredients for one double crust 9 inch or 10 inch pie.

Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time until mixture forms a ball. Roll out one disk into a 12 inch round as directed and line the pan or dish.

This recipe yields a tender flaky pie crust every time. Add 2 tablespoons water and continue mixing. Double the recipe cut the dough in half and pat each half into a round flat disk.

If pre baking use a fork and lightly prick the bottom and sides of the pie crust. To make a double crust pie. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.

Repeat with remaining dough. Nhow to make pie dough 6 photos. Form dough into a disk 34 inch thick.

Sprinkle with the water 1 tablespoon at a time tossing with fork until all flour is moistened and pastry almost leaves side of bowl 1 to 2 teaspoons more water can be added if necessary. Wrap tightly in plastic. Press the pie dough lightly into the bottom and sides of the pie plate.

Shape into flattened. Step 1 in a large bowl combine flour and salt. Cut the dough in half.

Wrap in plastic and refrigerate for 4 hours or overnight. Makes enough dough for one 9 inch single crust pie or one 10 inch galette. Mix flour and salt in medium bowl.

Flour shortening hot water cornstarch vinegar and milk will help you do the trick. Roll each piece on a well floured board into a circle rolling from the center to the edge turning and. Step 2 roll dough out to fit a 9 inch pie plate.

Directions dice the butter and return it to the refrigerator while you prepare the flour mixture. Place crust in pie plate. 6 8 tablespoons ice water.

Rolling and crimping. Cut in shortening using pastry blender or fork until mixture forms coarse crumbs the size of small peas. This recipe yields two double crusts.

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