Double this recipe for a 2-crust pie. INGREDIENTS:
1 cup sifted all-purpose flour (sift before measuring)
1/2 teaspoon salt
1/3 cup shortening, cold
2 to 3 tablespoons ice water
PREPARATION:
Sift together the sifted flour and salt into a bowl. Measure shortening. Add half of the shortening to the flour and cut in until mixture looks like meal. Add remaining shortening and cut in until there are pieces about the size of peas.
Measure the 2 tablespoons ice water and sprinkle over mixture. Blend in lightly, adding just enough more water, if necessary, to hold dough together. Let dough stand for a few minutes.
Roll dough into a circle about an inch larger than the 9-inch pie plate.
Fit into the pie plate without stretching. Trim off excess edge, leaving about 1/2-inch of overhang. With fingers, build up edge and flute around entire edge. To flute, press left forefinger against inside of pastry rim and pinching the outside with tips of right thumb and forefinger.
For most pies, brush a little butter over the bottom of the crust. For custard-type pies, brush pastry with beaten egg white to prevent the filling from soaking into crust. Chill thoroughly while preparing filling.I am looking for really good pasty crust recipes?
the best crust ever:
2 2/3 cups all-purpose flour, plus extra for rolling
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 Tbsp ice water, very cold
1 Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for 15 minutes so that they become thoroughly chilled.
2 In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again
3 Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
5 Add filling to the pie.
6 Roll out second disk of dough, as before. Gently turn over onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
No need for all the ice water, cutting in shortening, etc.
I am an amature pastry chef and the best and simplest crust I have ever tried was:
4 oz (half a block) cream cheese
1/2 stick butter
1 cup flour
beat butter and cream cheese then slowly add flour until dough forms, cover chill 1 hour. There is an AWESOME one bite pecan pie tart recipe that I got this pastry recipe from, here is the link.
http://www.kraftfoods.com/main.aspx?s=re鈥?/a>
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