Why am I asking this? My regular recipe didn't work as well as I'd liked the other day, and I'd like some alternatives.What's your best pie crust recipe?
I am not too good with pie crusts, but I don't like to buy ready-made ones so I use the mixes. All you do is add a few tablespoons of cold water to the mix and you got yourself a crust! Here is one of my recipes though
PIE CRUST
INGREDIENTS
4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water
DIRECTIONS
In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.What's your best pie crust recipe?
I did this wonderful troufle with hazelnut crust! You should try it:
http://www.weshow.com/us/p/406/chocolate_hazelnut_truffle
bon apetit
This recipe is from Ina Garten - requires a food processor and it soooo easy.
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Yield: 2 (10-inch) crusts
best-ever pie crust
Servings: Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies).
Ingredients
2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
5 tablespoons (or more) ice water PreparationBlend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
Best Ever Pie Crust
Some flour, vegetable shortening, water and a pinch of salt is all that 's needed to make this very flaky crust that will make your favorite pie even better than usual.
Prep Time: 20m
Ready in: 20m
Yield: 2 pie crusts
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
Directions
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Best Ever Pie Crust
';You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.';
INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
DIRECTIONS
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
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