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|}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Dessert|Dessert]] | [[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 [[cookbook:teaspoon|teaspoon]]) [[ | + | * 2,5 ml (½ [[cookbook:teaspoon|teaspoon]]) [[Salt|salt]] |
| − | * 230 ml (1 cup) cold vegetable [[ | + | * 230 ml (1 cup) cold vegetable [[Shortening|shortening]] |
* 30 ml (2 [[cookbook:Tablespoon|tablespoons]]) cold water (add 15 ml of water as needed] | * 30 ml (2 [[cookbook:Tablespoon|tablespoons]]) cold water (add 15 ml of water as needed] | ||
| Line 17: | Line 17: | ||
# 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. | ||
Revision as of 17:59, 5 April 2012
| Homemade Pie Crust | |
|---|---|
| Category: | Pastry recipes |
| Servings: | ⌀ 20 cm 95 cl volume shell |
| Time: | prep: 30 minutes |
| Difficulty: |  |
| Dessert | 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.
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.
