| Homemade Pie Crust | |
|---|---|
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| Category | Pastry recipes |
| Servings | ⌀ 20 cm 95 cl volume shell |
| Time | prep: 30 minutes |
| Difficulty | |
Cookbook | Ingredients | Recipes
| Dessert | Vegan Cuisine
Be sure to use cold water and keep well wrapped until use.
In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.
Ingredients
- 225 grams (1 cup) all-purpose flour
- 2,5 ml (½ teaspoon) salt
- 230 ml (1 cup) cold vegetable shortening
- 30 ml (2 tablespoons) cold water (add 15 ml of water as needed)
Procedure
- Combine flour and salt in medium bowl.
- Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.
- Sprinkle with cold water; blend until mixture holds together.
- Shape dough into a ball; place on lightly floured surface.
- Roll out dough to 3 mm (1/8 inch) thickness.
- Line pie plate with pastry.
- Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired.
Note
To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
Pie Crust Edges
Simple Fork Edge
- Fold overhang under and press down with your fingers.
- Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.
Fluted Edge
- Fold overhang under and pinch to make the edge stand up.
- With the thumb and forefinger of one hand, pinch the outside edge of the pastry, while pressing from the inside with the forefinger of your other hand.
Rope Edge
- Fold overhang under and pinch to make the edge stand up.
- Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.
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