Tuesday, May 6, 2014

VINEGAR PIE CRUST FOR 1-CRUST PIE

1 cup all-purpose flour, divided
3 tbsp ice water
1/2 tsp cider vinegar
1 tbsp powdered sugar
1/4 tsp salt
1/4 cup vegetable shortening

Preheat oven to 400 degrees.

Combine 1/4 cup of the flour, ice water, and vinegar, stirring with a whisk until blended.

In another bowl, combine the remaining flour, sugar, and salt; cut in the shortening with 2 knives or a pastry blender until the mixture resembles coarse meal. Add the vinegar mixture and toss with a fork until until moistened.

Place ball of dough between 2 double sheets heavy-duty plastic wrap; roll into a 12-inch circle. Place in freezer for 10 minutes or until the plastic wrap can be easily removed. Remove plastic wrap from one side and let set for 1 minute.

;urn pastry upside down over pie plate so the uncovered side is down;  press dough against the sides and bottom of the pie plate. Remove remaining plastic wrap.  Fold edges down or flute as desired. Line bottom with foil and place pie weights on foil.

Bake crust at 400 degrees for 20 minutes or until the edge is browned.

Remove weights and foil; cool on wire rack before adding filling.


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