Tuesday, March 15, 2011

Homemade Pie Crust

Here is pie crust recipe I made for my Blueberry PieIt was pretty simple to do, especially because I followed the directions for making the dough with a food processor. The hardest part was moving the pastry from the floured counter to the pie plate. 
If I can make this, anyone can make this!

Pastry for Single-Crust Pie
From Better Homes & Gardens Cookbook
Printable Version
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons cold water

Place a steel blade in food processor bowl. Add flour, shortening, and salt. 
Cover and process with on/off turns until most of the mixture resembles cornmeal but a few larger pieces remain. 
With the food processor running, quickly add 3 tablespoons water through the feed tube. Stop the processor as soon as all the water is added and scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove dough from the bowl and shape into a ball. 
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under pastry. Crimp as desired. 
Do not prick pastry. Cover with foil and bake in a 450 degree oven for 8 minutes. Remove foil and bake for 5 to 6 more minutes or until golden. Cool on a wire rack. 

1 comment:

  1. I think shortening makes the best pie crust! Your crust looks very pretty.



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