Thread: Perfect Pie Crust
- 06-03-2008 05:34 PM #1
Perfect Pie Crust
Description: Perfect pie crust adapted from Bon Appetit or Gourmet Magazine...I read them both and don't recall which one this came from.Serving Size: Makes two 9" crustsTime: 1 hr. 15 minutesDifficulty: easy
Ingredients:- 2-1/2 C. white flour
- 12 T. COLD, UNsalted butter
- 1/4 C. COLD Crisco
- 1/2 t. salt
- 7-9 T. whole, COLD, milk
Preparation:- Refrigerate vegetable shortening (Crisco)
- Make sure your butter and milk are cold as well
Instructions:- Pulse dry ingredients in food processor until blended.
- Pulse in butter and shortening until pea size pieces.
- Add milk and pulse until dough forms into ball.
- Do NOT over mix.
- Divide dough into two flattened disks, wrap in plastic.
- Refrigerate for at least one hour or overnight.
- When ready to use, roll out on floured board.
BerryBaby
Cooking Fanatic!
- 2-1/2 C. white flour
- 06-03-2008 10:31 PM #2
looks good, I use a similar technique except after cutting in the fat with the flour, I dump in a bowl, and "toss" in the cold liquid. When I take the time to get everything very cold and do it right, the pie crust is so delicate and flaky, sooo good.
Like this recipe, I like using both butter for flavor and shortening for tenderness. Sometimes I think people mistake a crumbly crust for a flaky one, like you get on commercially made pies, just not good in my book.
MAC
- 06-03-2008 11:14 PM #3
Agreed!!
BerryBaby
Cooking Fanatic!
- 06-03-2008 11:55 PM #4
Good pie crust is heaven!
There is room for all God's creatures....right next to the mash potatoes.
You must learn to love to learn.
- 06-04-2008 02:24 PM #5
I've never seen a crust recipe that called for milk before. Vinegar, yes. Milk, no. Is there a benefit to it?
Jeanne
- 06-04-2008 04:26 PM #6
Thank you. I'm getting up the courage to make a pie for the 4th.
- 06-04-2008 05:00 PM #7
I will try this tomorrow. I have never made a decent pie crust.
- 06-04-2008 05:56 PM #8
- 06-04-2008 05:56 PM #9
- 06-10-2008 04:17 PM #10
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