My family's journey down the road less traveled....

Thursday, October 18, 2012

Pie Crust

Double Crust

  • 2 cups flour
  • 3/4 cup chilled shortening
  • 1 tsp salt
  • 4-8 tsp ice water
Cut chilled shortening into flour and salt with pastry cutter until mixture is in course crumbles.  Add 4 tsp of ice water and mix with a fork.  Add additional water one tsp at a time until mixture hold together. 

Divide dough in half (make one a little bigger than the other for bottom crust).  Flatten into 1/2 inch disc and wrap in plastic.  Chill at least 30 minutes or freeze for later use.  

Roll out dough on lightly floured counter or between 2 pieces of parchment or plastic.  

Fill crusts with whatever makes your skirts fly up and enjoy!!

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