Monday, December 23, 2013

Quick Pie Crust

When I want to make an easy pie crust I use the Crisco shortening pie crust recipe. Shortening is more solid at room temperature than butter, which cuts out the dough chilling time time, and produces a flaky crust. I've used this for pot pie and quiche too.

Quick Pie Crust
Single Crust
1 1/3 cups flour
1/2 tsp salt
1/2 cup well-chilled shortening
3 to 6 TBSPs ice cold water

Double Crust
2 cups flour
1 tsp salt
3/4 cup well-chilled shortening
4 to 8 TBSPs ice cold water

1. Blend flour and salt in medium mixing bowl.
2. Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
3. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
4. Shape dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s). If needed, wrap dough in plastic wrap and chill for up to two days.
5. Roll dough from center outward with steady pressure on a lightly floured work surface into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
6. For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
7. For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

No comments: