Difference between revisions of "Homemade Pie Crust"
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{{recipesummary|Pastry recipes|⌀ 20 cm <br>95 cl volume shell|prep: 30 minutes|2|}} | {{recipesummary|Pastry recipes|⌀ 20 cm <br>95 cl volume shell|prep: 30 minutes|2|}} | ||
| − | + | | [[Vegan_cuisine|Vegan Cuisine]] | |
''Be sure to use '''cold''' water and keep well wrapped until use.'' | ''Be sure to use '''cold''' water and keep well wrapped until use.'' | ||
| − | In contrast to [[ | + | In contrast to [[Bread|bread]], pie crust and other pastries should be made in a way that minimizes the development of [[Gluten|gluten]]. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust. |
== Ingredients == | == Ingredients == | ||
| − | * 225 grams (1 [[ | + | * 225 grams (1 [[cup|cup]]) all-purpose [[Flour|flour]] |
| − | * 2,5 ml (½ [[ | + | * 2,5 ml (½ [[teaspoon|teaspoon]]) [[Salt|salt]] |
| − | * 230 ml (1 cup) cold vegetable [[ | + | * 230 ml (1 cup) cold vegetable [[Shortening|shortening]] |
| − | * 30 ml (2 [[ | + | * 30 ml (2 [[Tablespoon|tablespoons]]) cold water (add 15 ml of water as needed] |
== Procedure == | == Procedure == | ||
# Combine flour and salt in medium bowl. | # Combine flour and salt in medium bowl. | ||
| − | # Cut in vegetable shortening with a [[ | + | # Cut in vegetable shortening with a [[Pastry Blender|pastry blender]] or two knives, until mixture is crumbly. |
# Sprinkle with cold water; blend until mixture holds together. | # Sprinkle with cold water; blend until mixture holds together. | ||
# Shape dough into a ball; place on lightly floured surface. | # Shape dough into a ball; place on lightly floured surface. | ||
| Line 42: | Line 42: | ||
# Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist. | # Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist. | ||
| − | [[Category:Vegan | + | [[Category:Vegan Recipes|Pie Crust, Homemade]] |
| − | [[Category:Pastry | + | [[Category:Pastry Recipes|Pie Crust, Homemade]] |
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 14:36, 10 May 2012
| Homemade Pie Crust | |
|---|---|
| Category: | Pastry recipes |
| Servings: | ⌀ 20 cm 95 cl volume shell |
| Time: | prep: 30 minutes |
| Difficulty: |  |
| Vegan Cuisine
Be sure to use cold water and keep well wrapped until use.
In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.
Contents
Ingredients
- 225 grams (1 cup) all-purpose flour
- 2,5 ml (½ teaspoon) salt
- 230 ml (1 cup) cold vegetable shortening
- 30 ml (2 tablespoons) cold water (add 15 ml of water as needed]
Procedure
- Combine flour and salt in medium bowl.
- Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.
- Sprinkle with cold water; blend until mixture holds together.
- Shape dough into a ball; place on lightly floured surface.
- Roll out dough to 3 mm (1/8 inch) thickness.
- Line pie plate with pastry.
- Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired.
Note
To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
Pie Crust Edges
Simple Fork Edge
- Fold overhang under and press down with your fingers.
- Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.
Fluted Edge
- Fold overhang under and pinch to make the edge stand up.
- With the thumb and forefinger of one hand, pinch the outside edge of the pastry, while pressing from the inside with the forefinger of your other hand.
Rope Edge
- Fold overhang under and pinch to make the edge stand up.
- Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.
