Never Fail Pie Crust
Source of Recipe
Chicken Soup
List of Ingredients
5 cups flour
1/2 tsp. baking soda
2 tsp. sugar
1 lb. shortening: butter may be substituted ffor a portion*
1 egg,beaten
3 tbs. lemon juice or white vinegar
Ice waterRecipe
Place flour, baking soda,sugar and salt in a large bowl and stir. Add shortening. With 2 knives or pastry blender,cut in shortening. In a 1 cup measure,combine 1 egg and lemon juice. Add ice water to fill cup. Pour liquid over flour mixture. Mix with fork until a ball starts to form in bowl.
Turn onto generously floured board, knead and turn mixture until it shapes into a ball. Wrap tightly in plastic wrap. Refrigerate at least 1 hour before using.
To roll out to a well-shaped circle, shape into a round disc,flat on top and bottom.
Shape edges smoothly. Roll pastry,always starting at center of dough and rolling to outside edges.
Vary starting position of rolling pin and direction of roll to cover complete section.
Pastry should be about 1-inch larger than inverted pie plate.
For best results,roll out pastry dough on canvas cloth with rolling pin covered in stockinette.The strands of cloth hold flour to prevent dough from sticking and added flour is not worked in. Makes 6 single crusts.
* To make a flaky,buttery crust,use 75% butter and 25% shortening.
This will keep well in fridge and in freezer for up to 6 months.
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