Tis The Season for good pie crusts
GrandMa and Mama made great pies big pies. They were a major part of most summer dinners and especially Thanksgiving, and Christmas. My wife has got into the habbit for a very ling time of buying pe...
Forum Discussion
Making a good flaky pie crust is becoming such a lost art:(.
Wish I'd paid more attention when my Nana was baking but yes it's the old story: you always think there is time.
Ah well and with that thunk in mind one year I decided it was time to make a pie crust that would make her think I was related to her.
2-1/2 cups AP flour (unbleached, preferable but your choice)
1-1/2 teaspoons sugar
1 tsp salt
1/2 cup (1 stick) chilled sweet butter, cut into 1/2-inch cubes
1/2 cup chilled lard or frozen Spectrum vegetable shortening,
cut into 1/2-inch cubes
5 TBs (or more) ice water*
Blend first 3 ingredients in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to bowl. Add 5 TBs ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can freeze the dough for later use by wrapping in plastic followed by foil or freezer paper. Lasts for about 3 months.
*water amount depends on the humidity.
Wish I'd paid more attention when my Nana was baking but yes it's the old story: you always think there is time.
Ah well and with that thunk in mind one year I decided it was time to make a pie crust that would make her think I was related to her.
2-1/2 cups AP flour (unbleached, preferable but your choice)
1-1/2 teaspoons sugar
1 tsp salt
1/2 cup (1 stick) chilled sweet butter, cut into 1/2-inch cubes
1/2 cup chilled lard or frozen Spectrum vegetable shortening,
cut into 1/2-inch cubes
5 TBs (or more) ice water*
Blend first 3 ingredients in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to bowl. Add 5 TBs ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can freeze the dough for later use by wrapping in plastic followed by foil or freezer paper. Lasts for about 3 months.
*water amount depends on the humidity.
