Pie crust recipe

Bake at 475F 8-10 minutes or until lightly browned. Prepare dough as directed above for 1-crust pie.

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Fold dough into quarters.

. To make the dough for the pie crust mix 2 12 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Go to Recipe Directions Step 1. For a double crust divide pastry in two portions so that one ball is slightly larger than the other.

Cut 2 sticks chilled unsalted butter into pieces. Spoon desired filling into bottom crust. Roll Out Top Crust.

Then use a pastry blender to cut cold butter into the flour. From basic flaky pastry to graham cracker crusts these top-rated pie crust recipes set a solid foundation for fantastic fillings. Baked unfilled pie shell.

When its sufficiently chilled roll the dough out on a lightly floured surface. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.

Unfold or unroll pastry over filling. Chill the dough for at least four hours. Or roll loosely around rolling pin and place over filling.

With a pastry blender cut in butter working until mixture resembles coarse meal. Place dough over filling. Cut the butter into the flour TMB Studio The first step in making pie crust is to quickly whisk together the salt and flour in a large mixing bowl.

Trim overhanging edge of bottom crust 12 inch from rim of plate. Roll other round out. Combination Butter and Shortening Crust 2 12 cups all purpose flour 1 teaspoon salt 2 tablespoons sugar 34 cup 12 tablespoons unsalted butter chilled cut into 14 inch cubes 12 cup vegetable shortening 8 tablespoons ice water Egg Wash 1 tablespoon heavy cream half and half or milk 1 large egg yolk Special Equipment Food processor Method.

Beyond edge of plate. Work with hands until dough comes together. Trim pastry 12 in.

Cut slits in pastry so steam can escape. Transfer pastry to pie plate. Add the ice water in increments stirring with a fork until the dough is moist enough to mold easily.

Prick crust all over with fork before baking. Fold into fourths and place over filling. Fill or bake shell according to recipe directions.

Trim seal and crimp or flute edge. Step 2 Add 4 tablespoons ice water. Work the butter into the dough until the bits are about pea-sized.

Crumb Pie Crusts Pastry Pie Crusts Pâte Sucrée Graham Cracker Crust 1160 Ratings Butter Flaky Pie Crust 2127 Ratings Holiday Ginger Snap Crust 14 Ratings Easy Homemade Pie Crust 475 Ratings Best Ever Pie Crust. For a single crust roll out pastry on a lightly floured surface to fit a 9-in. Cut in cold shortening with a pastry cutter until the mixture resembles coarse crumbs.

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