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| PASTRY DOUBLE CRUST FOR 9 INCH PIE | |
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3 c. flour 1 1/4 c. solid shortening 1/2 tsp. salt 1 egg 2 tsp. vinegar 5 tbsp. ice water Blend flour, shortening and salt with pastry blender. Beat eggs slightly and add vinegar and ice water. Add to flour mixture, stir until all is moistened, roll out on floured pastry cloth. Makes 2 (9 inch) pie crusts. | |
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recipe reviews #41929
John in the villages (Florida) says:
when preparing this french pastry pie crust how long are you to refrigerate it? This my first try with this recipe. Thank you for your response. John
#41930
Cooks.com replies:
Hi John,
You can refrigerate it for 1 to 2 hours. Then you'll need to warm it up for about 15-20 minutes before rolling.
It usually works out better for beginning pie crust makers if the crust is refrigerated but I don't always - often I roll it out right away. The key is not to overwork it; the ingredients should remain cold while mixing and should have particles of shortening and/or butter still visible as this is what causes flakiness. This recipe has vinegar in it to help prevent the crust from being tough.
Happy Baking,
-- CM
You can refrigerate it for 1 to 2 hours. Then you'll need to warm it up for about 15-20 minutes before rolling.
It usually works out better for beginning pie crust makers if the crust is refrigerated but I don't always - often I roll it out right away. The key is not to overwork it; the ingredients should remain cold while mixing and should have particles of shortening and/or butter still visible as this is what causes flakiness. This recipe has vinegar in it to help prevent the crust from being tough.
Happy Baking,
-- CM
#118258
Dante Lowery (Indiana) says:
This was an excellent crust for my apple pie.
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