Easy All-Objective Pie Crust Recipe
Prep
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Overall
Yield 1 crust for a 9-inch pie
Here’s all-purpose pie crust recipe you’ll use for pies, tarts, and galettes.
Components
- 1 cup flour
- ½ teaspoon salt
- 6 tablespoons chilly cast shortening
Directions
- In a medium bowl, mix flour, salt, and shortening. Along with your fingertips or a pastry blender or 2 knives (one held in each and every hand and transferring crosswise), paintings the shortening into the flour till the shortening has been damaged into small items like recent bread crumbs. Use your arms to boost the combination above the bowl rubbing the shortening temporarily into then flour. You wish to have the combination to finally end up unfastened and crumbly. If the shortening begins to soften to your fingertips, your arms are too heat; transfer to the pastry blender or knives.
- Subsequent you are going to want 3 tablespoons ice chilly water. Dribble 2 tablespoons water over combination, temporarily blending and evenly tossing the dough with a fork till it begins to dangle in combination in clumps. Gather the dough and press it in combination right into a handful ball; if it doesn’t cling in combination, sprinkle the dough with some other 1 tablespoon chilly water, then combine once more till the clump is lightly moistened. Press the dough right into a ball together with your arms, wrap in plastic, press down evenly to compress the dough. Refrigerate the dough a minimum of 20 mins or as much as 2 days, or double wrap and freeze as much as 6 weeks. Thaw frozen dough in a single day within the fridge earlier than the usage of.
Lessons Bakery
