William's Flaky Pie Crust:
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If you like pie, (Who doesn't) here is a great flaky pie crust
to get you started. |
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What you need for a one crust shell. |
What you do. |
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1 & 1/2 cups all purpose flour. 1/2 tsp. salt. 1/4 cup shortening.
1/4 cup margarine. 3 tbsp. cold water. |
In a bowl, combine the flour and salt. Cut in the shortening
and margarine to make grain sized particles. Toss the particles
with a fork while sprinkling on the water until all particles
are wet. |
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Gather the dough into a ball and roll it out on a lightly floured
board to about a 12 inch circle. |
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Now here is the difficult part. This crust is fragile. Some folks
will tell you to roll the dough up onto your floured rolling
pin and roll it back off on the pie pan. I have never been successful
at that, even using waxed paper. So I cheat. I cut the dough
into quarters and use a large spatula to lift it into the pie
pan. If it breaks, I just get it into the pan and patch it up.
Poke several fork holes in the bottom of the crust. Use your
fingers or a fork to crimp or flute the edges. |
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For a baked shell, bake at 350 deg. for about 25 min. until brown.
For a filled pie bake according to the pie recipe. |
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For two crust pie crust use 2 cups flour, 1 tsp. salt, 1/4 cup
margarine , 1/2 cup shortening, and 6 tbsp. water. Follow the
directions above but separate the dough into two balls. Use 2/5
for the top and 3/5 for the bottom. |
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Do you like banana cream pie? Me too, but I hate making the filling.
Here is my dirty little secret. I buy instant vanilla pudding
mix at Gordon's Restaurant Supply. This is the same stuff many
restaurants use. I can't tell it from scratch made filling and
neither can my friends. |