Friday, March 3, 2017

FLAKY PIE PASTRY with PECANS

1 1/3 cups all-purpose flour
1/4 tsp salt
1/4 cup solid shortening
1/4 cup butter
1/3 cup finely chopped pecans
4 tbsp ice water, divided
2 tsp vinegar
In a large bowl combine the flour and salt. Add the shortening and butter to the flour mixture; cut in quickley with a pastry cutter or two knives until pea-sized particles form. Stir in the pecans. Combine 2 tablespoons of the ice water and the vinegar; sprinkle over the flour mixture, stirring with a fork just to blend. Sprinkle with the remaining ice water and quickly stir water in just until blended. Gather dough into a ball, wrap in plastic wrap and chill in the refrigerator for an hour.
For a one crust pie: Preheat oven to 425 degrees.
On a lightly floured surface, roll dough into a 12-inch circle. Fit loosely into a 9-inch pie plate. Trim pastry and make a crimped or other decorative edge. Line pastry with a double thickness of aluminum foil and bake for 12 minutes. Carefully remove the foil and return to oven. Bake another 8 to 10 minutes until browned to your liking. Cool on a wire rack before filling with your favorite pie filling.


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