Shirleys Pie Crust Recipes

Steps:

• In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
• Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Steps:

• 1. Mix together the flour and salt. Remove 1/3 cup of the flour/salt mixture and set aside in a little bowl. Mix the cold water with the mixture in the little bowl.
• 2. Cut the shortening into the remaining flour/salt mixture until the mixture resembles coarse crumbs. You could use a pastry cutter, but I always just use my hands.
• 3. Stir the flour/water mixture from the small bowl into the mixture in the bigger bowl. Knead until you've got a nice, pliant dough. Separate into two balls, wrap tightly in plastic wrap, and refrigerate ~3o minutes before rolling out for pie crusts. (Makes two [2] pie crusts)

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Steps:

• In a medium mixing bowl, whisk the flour, sugar and salt to combine.
• Add the butter to the flour mixture and toss to coat.
• Put the bowl in the freezer for 10 minutes.
• Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces. Using your hands or a bench scraper, gather the mixture together and then roll over it again with a rolling pin.
• Repeat one more time, then scrape the mixture back into the bowl and place in the freezer again for 5 minutes.
• Turn the mixture back onto the counter and roll and scrape it together three more times. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Shape the dough into a ball. If the dough isn't moist enough to hold its shape, add 1-2 T of cold milk.
• Cover the dough with plastic wrap and refrigerate for at least 30 minutes, then divide the dough in half and roll out to fit your pie plate.
• When crust is shapened, proceed by pre-baking or filling ~ according to your recipe.
• bake.

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.