Pie crust
Source of Recipe
Shirley, Hearts Home
Recipe Introduction
(Makes 1 double or 2 single pie crusts)
List of Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 cup plus 1 tablespoon butter, chilled
- 1 egg yolk
- 2-3 tablespoons ice water
- 2 teaspoons lemon juice
Instructions
- Mix flour and salt in large bowl. Cut in butter until mixture forms pea-size crumbs. Mix egg yolk, 2 tablespoons ice water and lemon juice; drizzle over flour mixture. Mix gently until dough holds its shape,
adding more ice water if needed. Form pie crust into a flattened disk. Wrap and refrigerate 30 minutes.
- For single crust:
Divide pie crust in half. Press one half between hands to form a 5" flat disk. dust each side with flour and place between sheets of plastic wrap. With rolling pin, roll into 12" round.
- Roll pie crust loosely on rolling pin, removing top sheet of plastic wrap. Unroll into a 9" pie plate. Remove remaining sheet of plastic wrap. Trim pie crust 1" larger than pie plate. Fold edges under and flute.
- For double crust:
repeat as above for second half of pie crust; place it on top of filled pie. Fold top pie crust edge under bottom pie crust edge; pinch together to flute.
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