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May 08, 2006
Heidi's Favorite Pie Crust Recipe
PIE CRUST
This is a great Crust Recipe for almost any pie, sweet or savory. I have modified it very slightly. If you want a very healthy option, use Whole Wheat Pastry Flour. This will yield a more toothsome crust.
From The Best Recipe by “The Editors of Cooks Illustrated”11/4 C. all purpose flour + additional for dusting
½ tsp. Salt for sweet (1 tsp. for savory)
1 Tbsp. Sugar (omit for savory recipes)
4 Tbsp. Butter chilled and cut into 1/4 “ pieces
3 Tbsp. Vegetable shortening cut into pieces. (I love Spectrum Naturals All Vegetable Shortening. It’s non-hydrogenated and has no trans-fats.)
1 tsp. Apple Cider Vinegar or White Vinegar
4-5 Tbsp. ice water
You may choose to rub these ingredients together by hand or use your food processor with a metal blade.
Combine all dry ingredients. Sprinkle butter and shortening throughout and rub together or pulse until mixture resembles coarse cornmeal. Add vinegar and water 1 Tbsp. at a time, until dough just forms into a ball. Do not over-work the dough. Turn dough onto lightly floured surface. Form into disk. Wrap in plastic and allow to chill for a minimum of 30 minutes and a maximum of 2 days.
When you’re ready to roll out the dough, allow it to soften at room temp for 5-10 minutes.
Roll dough into 12 inch disk about 1/8-1/4 inch thick. Place in pie pan and crimp edges as you wish.
Refrigerate for 40 minutes. Freeze for another 20 minutes. (This freezer step is not absolutely necessary, but it really makes a difference in making the crust ultra flaky.)
Preheat Oven at 375. Place foil in piecrust and weigh it down with beans or weights.
Bake for about 15 minutes until crust looks dry.
Gently remove weight and foil. Poke crust with a fork several times and bake for another 10 minutes.
If you will be using this crust for a no-bake pie recipe, continue to bake until golden brown.
Posted by Christine at May 8, 2006 01:37 PM
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