Sharon's Recipes

APRIL: Double Pie Crust

Pie season is almost upon us — time to brush up on our crust-making technique.

Ingredients:

2 cups of all purpose flour
1 tsp of salt
8 tbsp cold butter, cut in pieces
2 tbsp cold Crisco
4-5 tbsp ice water

Blend flour and salt in food processor.  Drop in butter pieces.  Blend till coarse cornmeal in texture.  Stop machine and add 2 tablespoons Crisco. Blend.  Slowly dribble in ice water one tablespoon at a time until dough forms.

Remove from bowl. Use the palm of your hand to bring together. Divide in half. Wrap in waxed paper and refrigerate for one hour. Roll out.

Variations:

1. Instead of the butter and Crisco above, use 6 tbsp butter amd 4 tbsp crisco. Butter and shortening make pie crust much easier to roll and shape, and also flakier — lighter in texture and flavor. All butter has great flavor, but it softens in the oven and does not keep that crisp looking fluting. Your pie will bake to a deeper brown using more Crisco and less butter.

2. Add  1 tbsp sugar for a sweet crust.

3. Use 1 tbsp lemon juice instead of water. Lemon juice or apple cider vinegar are often used in crusts instead of 1 T. of cold water. I don’t have a technical explanation of the lemon juice, but I find that it compliments certain pies and completes the flavors. I use it if there is lemon or citrus in the pie itself. The apple cider vinegar is great for apple pies.

SINGLE TART CRUST   (for 10 or 12 inch tart pan)

1.25 cups of flour
1/2 tsp salt
6 tbsp butter
2 tbsp Crisco
3-4 tbsp ice water

Follow above method.

 

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