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Vanilla Pie Crust

Source of Recipe


Baking by Flavor






List of Ingredients



• 1-1/2 cups unsifted, bleached all-purpose flour
  
• 1/8 tsp salt
  
• 1 Tbsp shortening, frozen
  
• 7 Tbsp cold unsalted butter, cut into tablespoon chunks
  
• 2-1/2 tsp vanilla-scented granulated sugar *
  
• 1 large egg yolk, cold
  
• 1 tsp vanilla extract
  
• 1 Tbsp ice-cold milk
  
• 1 Tbsp ice-cold water
  






Instructions



1. Place the flour and salt in the container of a food processor fitted with a steel blade. Cover and process, using 2 quick pulses, to combine. Add the shortening and chunks of butter; cover and process with 7 to 8 quick pulses, reducing butter to small morsels. Sprinkle the sugar over the dough; cover and process with 2 quick pulses.
   
   
2. In a small mixing bowl, whisk together the egg yolk, vanilla extract, milk and water. Pour liquids over the flour mixture and process for 10 to 12 quick pulses, until the dough mixture gathers together in small clumps. Turn the fragments of dough onto a sheet of waxed paper and gather into a 4- to 5-inch flat cake. Wrap it with plastic wrap and refrigerate for 10 minutes.
   
   
3. Roll the dough between 2 large sheets of waxed paper to a round about 13 inches in diameter. Refrigerate the dough on a cookie sheet for 15 minutes. Remove the top layer of waxed paper and quickly invert dough over a 9-inch pie pan. Press the dough onto the bottom of the pie pan first, then press it up the sides. With a sharp knife, cut away excess dough and shape or decorate edges as desired. Prick the bottom of the pie crust lightly with a fork.
   
   
4. Wrap the crust in plastic wrap, then slip into a large, airtight plastic bag. Refrigerate the crust for at least 5 hours (or overnight).
   
   
5. On baking day, preheat oven to 425 degrees (F). About 10 minutes before baking the crust, place a cookie sheet on the oven rack. Line the pie crust with a sheet of aluminum foil and fill with raw rice up to 1/4-inch of the rim. Place pie shell on cookie sheet and bake for 10 minutes. Remove the foil and rice, reduce heat to 375 degrees, and bake for another 15 minutes. Transfer to cooling rack.
   
   It's best to fill the pie crust while warm.
   
   






Final Comments


* To make Vanilla-Scented Sugar: Take 3 vanilla beans and split them down the center (do not cut all the way through) to expose the tiny seeds. Combine in an airtight container with up to 5 lbs. of granulated sugar. Place it on a pantry shelf, and after 2 days, stir to shift the beans. Cover and let sit for 2 more days before using.