Flaky Pie Crust Savory And Sweet Recipes

Steps:

• Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Steps:

• Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

Steps:

• 1. Put your butter through your box grater, or whatever type of grater you use. Put the butter and shortening into a small bowl and beat together until smooth. The butter shreds will still show as shreds. Cover bowl and place in refrigerator until mixture is firm.
• 2. Sift together flour, sugar and salt in medium bowl. NOTE: If you are making a sweet crust you will add the sugar now. Do not add sugar for a savory dough.
• 3. Once the butter mixture is firm, using a fork or a pastry cutter, cut it into the dry ingredients until mixture has a consistent texture.
• 4. Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate about 1 hour.
• 5. Preheat oven to 450° F.
• 6. When dough has chilled, roll it out and press into pie plate. Press parchment paper or aluminum foil into crust and weight crust down with ceramic pie weight or another pie plate filled with dried beans.
• 7. Bake 15 minutes, then remove weights or pan filled with beans and prick crust with fork to allow steam to escape. Bake another 5−10 minutes or until crust is golden brown. Let crust cool before filling.
• 8. NOTE: If you are making a double crust pie simply double the recipe. Forego the precook on the crust, fill the uncooked crust, top with the second crust and bake.