BASIC PIE CRUST
This is probably the most simple pie crust you will ever make.
2 1/2 c ap flour pulsed
1 tsp salt
12 tbl cold butter
3 ice cubes (better 2 TBL frozen vinegar)
1/2 c cold sour cream
1 egg
Optional: If you are making a savory crust, add some chopped chives to the mixture
Continued at bottom of page
========================
100 Year Old Pie Crust:
2 1/2 cups flour
1 cup shortening
1 dash salt
1 tablespoon vinegar
1/2 cup milk
Continued at bottom of page
========================
TV RECIPE PIE CRUST
3 CU flour – sifted
2 tsp baking powder
2 TBL sugar
1 tsp salt
9 TBL COLD butter
6 TBL vegetable shortening (Crisco)
1/2 CU cold milk
Continued at bottom of page
========================
Regardless of which recipe you use, your next steps will be as follows:
Combine wet and dry
You can food process to bring the ingredients together, but DO NOT form a ball, or your dough will be over-processed and tough
Dough should be about like “Play Dough”
Divided into two pieces. One for the pie bottom, and one for the pie Top crust.
Form into a thick disk and wrap in plastic wrap
Chill in refrigerator for one hour – or up to a week
At the end of one hour, put on counter for 10 minutes.
Roll flat to 12 inches. Put both in refrigerator for 10 minutes.
=======================
The Best Blind Baked Crust from Scratch
- One stick butter – very cold and sliced as thin as possible
- Put into freezer for 15 minutes
- 150 gm AP flour
- 1/2 tsp salt
- Spin to combine
- Put in frozen butter and pulse until it is fine meal
- 1/4 C ice water (or 1/4 C nearly frozen vodka) – 5 pulses
- It will look like it needs more water, but it doesn’t
- Put into the center of a large plastic sheet (from a garbage bag)
- Compact into a ball, then flatten into a big hockey puck
- Refrigerate 30-60 minutes
- Chill two pie pans to the freezer during this time
- Put disk on a floured parchment paper and roll slowly until it is about 1/4 inch thick
- Put in between two 1/8 inch cutting boards and roll until consistently flat
- Move the crust to the pie pan
- Put one cold pie pan on top of the crust, then using the parchment as a sling move it over and put it into the second pie pan
- Press down, then invert. Remove the first pan, then remove the parchment paper.
- Put the first pan back on, then invert again
- Trim any excess and put into another garbage bag and freeze overnight
- Preheat oven to 300º
- Put a baking sheet on the lowest rack
- Put the pie pan (upside down) on the top rack
- Bake 1 hour
- Turn up heat to 375º and bake for another 15-20 minutes
- Remove pan and put on a cooling rack (upside down) for 20 minutes
- Invert and remove the top pan
- Let cool a full hour
