Pie Dough Recipe

  • 2 Cup all-purpose flour
  • 2 Tbs sugar
  • 1 tsp salt
  • 1/2 Cup (1 stick) cold butter, cut into small pieces
  • 1/3 Cup cold Crisco (no trans-fat, if available)
  • 5 to 7 Tbs ice water

Food Processor Method:

  1. Place the flour, sugar and salt in a food processor and pulse on and off to mix.  Add the butter and Crisco and pulse the machine on and off until the mixture resembles coarse meal.
  2. With the machine running, trickle about 5T of water through the feed tube until the dough gathers together in the side of the bowl.  (If dough seems dry, add the remaining 2T of water).  Remove dough from the machine, divide it in half and form into two disks.  Wrap each in plastic wrap and chill in the refrigerator about an hour.
  3. Roll out on lightly floured board.
  4. Place rolled dough in pie pan, crimp crust edge and place in freezer while making filling.

Hand Mix Method:

    1. Place the flour, sugar and salt in large bowl.  Add butter and Crisco and use pastry blender until the mixture resembles coarse meal.
    2. Add tablespoons of water one at a time around bowl.  Mix with a fork.  Gather into two disks with your hands.
    3. Wrap each in plastic wrap and chill in the refrigerator about an hour. (Just makes rolling a little easier)
    4. Roll out on lightly floured board.
    5. Place rolled dough in pie pan, crimp crust edge and place in freezer while making filling.

MAKES A 9” DOUBLE CRUST PIE

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

1 Comment »

 
 

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>