and Pastry Crusts
Pie Crust 2
I don't remember where
I first copied the recipe, but it has been in my recipe box forever
and makes a "perfect" crust for me. The recipe is noted
to make 5 crusts; but I've found it depends on how thick or thin
you desire your crusts to be, and your applications and sizes of
T white vinegar
3/4 c butter flavor shortening
Mix the dry
ingredients together. Add the shortening, and cut in until the mixture
resembles coarse meal. Mix water, vinegar and the eggs together
and add to the dry mixture. Stir until the ingredients are moistened
and the mixture forms a ball. Transfer to a floured surface and
portion into 4 or 5 pats. Wrap and chill until needed. This can
be frozen; thaw in refrigerator overnight before use.
This pie crust makes six
single crusts or three double crusts, each for 9" pie pans.
1-lb. can Crisco shortening
c ice water
In large bowl
mix dry ingredients. Spoon the shortening over dry, then cut in
until the mixture forms pea-sized crumbs. Pour the cold water over
mixture and mix with a fork until the dough forms a ball, picking
up the flour on the sides of the bowl as you stir. Portion out dough,
wrap and chill until needed. This dough can be frozen; thaw in refrigerator
overnight before use.
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