Pie Pastry
From mellian 18 years agoIngredients
- 4 cups all purpose flour shopping list
- 6 ounces (3/4 cup) butter, shortening or lard shopping list
- 6 ounces (3/4 cup) unsalted butter shopping list
- 1 egg shopping list
- 2 1/2 teaspoons sugar shopping list
- 1 3/8 teaspoon salt shopping list
- 1 tablespoon lemon juice shopping list
- 1/2 cup ice water shopping list
How to make it
- Place flour in a large mixing bowl. Cut in shortening and butter until mixture is crumbly - a not so even mixture of little and larger lumps of flour covered fat. Stir together egg, sugar, and salt, and lemon juice. Make a well in center of flour and fat. Stir in egg mixture and drizzle in most of ice water. Using a fork or fingers, toss mixture together to moisten flour. Stir to make a soft mass and pat into a dough. Add remaining (or additional) ice water as required to make sure dough sticks together.
- Turn out onto a lightly floured work surface. Knead very briefly into a smooth dough. Divide in dough, wrap each section, and refrigerate at least one hour (can freeze extra portions).
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- Makes enough dough for 2 9in double pie crusts plus one 8-9 inch single crust pies
- Mel's notes: I do all my crust in a food processor. Basically follow the recipe only adding the ingredients to the food processor and pulse a few times. You don't want to overwork the dough. After the addition of the ice water, pulse until the dough comes together into a ball.
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