Food Babies

No, not you…. you, the bowlegged one

Pie Crust (for fruit pies)

Posted by Hilary on November 15, 2008

I promised a pie crust recipe over the summer and here it is. I don’t claim to have created this recipe, but it is the best one I have found so I’m going to pass along my version of it. Shari, this one’s for you!

Ingredients

2-1/4 cups unbleached all-purpose flour
3/4 teaspoon salt
10 tablespoons unsalted butter (earth balance if you’re going vegan on this one)
1/2 cup vegetable shortening
2 teaspoons cider vinegar

Directions

1. First things first, put the shortening and the butter in fridge or freezer. They definitely need to be chilled in order for the crust to end up properly flakey. Cut the chilled butter into smaller pieces (about a tablespoon each).

2. Mix the flour and salt together. Then use a pastry blender to cut the butter and shortening into the flour mixture. This can be done with a fork if you don’t have a pastry blender, but it takes much longer. This can also be done by pulsing the mixture in a food processor, but I’ve never tried that so I won’t attempt to give advice on it. Stop once the pieces of shortening and butter are coarsely integrated.

3. Take out a small cup. In it mix two teaspoons of apple cider vinegar with six tablespoons of ice cold water. Incorporate this into the flour mixture all the while stirring and tossing. The dough should gather into a ball, or several ball-like pieces:) Remove it from your bowl and press it into one ball.

4. Separate your dough into two balls and flatten each one into a six-inch disk. Dust with flour, wrap in plastic wrap and refrigerate for at least an hour.

5. Once you’re ready to assemble your pie roll each disk out on a lightly-floured surface. One disk is the top crust and the other, of course, is the top crust.

This recipe goes hand-in-hand with apple pie, so that will be posted momentarily.

-HilHil

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One Response to “Pie Crust (for fruit pies)”

  1. Shari said

    Thank you
    Never though about the vinegar. Does it change the flavor or is it a chemical thing? An Alton Brown haha
    This morn, it’s really starting to snow, so heating the house with yummy smells sounds good. I love the taste of pink lady mixed with granny smith. Made some applesauce with those.
    I think my mistake is mixing to long, which makes for a dense hard as ever crust, the kind you can’t cut even with a sharp knife. heeheee

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