Sunday, January 20, 2013

CLASSIC ICE WATER PIE CRUST

2 cups all-purpose flour
1 tsp salt
3/4 cup chilled vegetable shortening
5 to 6 tbsp ice water

Using a wire whisk, whisk the salt into the flour.  Using a pastry blender or two knives, cut the shortening into the flour until the mixture is pea-size crumbly.  Sprinkle the ice water, a tablespoon at a time, over the surface and stir with a fork until the dry ingredients are moistened.

Shape dough into a ball and roll out crusts.  Do cut-outs for the top, if desired.

Enough for a 9-inch pie.
This pie is made with this crust. 

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