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renchie568 | | | |  |  | |  | | Dessert Recipes Delicious sweets and treats. | |
Perfect Pie Crust
| Join Date: Jul 2007
Posts: 4,147
Rep Power: 10 | Description:
Perfect pie crust adapted from Bon Appetit or Gourmet Magazine...I read them both and don't recall which one this came from.
| | Other: | Ingredients: | | Time: 1 hr. 15 minutes Difficulty: easy Serving Size: Makes two 9" crusts | - 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.
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06-03-2008, 10:31 PM
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#2 (permalink)
| | Super Moderator
Join Date: Dec 2007 Location: Raleigh, NC
Posts: 612
Rep Power: 1 | 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 | 
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06-03-2008, 11:14 PM
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#3 (permalink)
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Join Date: Jul 2007
Posts: 4,147
Rep Power: 10 | Agreed!!
__________________  BerryBaby | |
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06-03-2008, 11:55 PM
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#4 (permalink)
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Join Date: Dec 2006 Location: Ohio
Posts: 1,318
Rep Power: 3 | Good pie crust is heaven!
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There is room for all God's creatures....right next to the mash potatoes.
You must learn to love to learn. | |
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06-04-2008, 02:24 PM
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#5 (permalink)
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Join Date: Jan 2008 Location: Ohio
Posts: 462
Rep Power: 1 | I've never seen a crust recipe that called for milk before. Vinegar, yes. Milk, no. Is there a benefit to it?
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Jeanne | |
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06-04-2008, 04:26 PM
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#6 (permalink)
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Join Date: Mar 2008 Location: New Jersey
Posts: 13
Rep Power: 0 | Thank you. I'm getting up the courage to make a pie for the 4th. | |
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06-04-2008, 05:00 PM
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#7 (permalink)
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Join Date: Jun 2008
Posts: 39
Rep Power: 0 | I will try this tomorrow. I have never made a decent pie crust.  | |
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06-04-2008, 05:56 PM
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#8 (permalink)
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Join Date: Dec 2007 Location: Raleigh, NC
Posts: 612
Rep Power: 1 | Quote:
Originally Posted by BernerMommy  I will try this tomorrow. I have never made a decent pie crust. | Do as the recipe says, keep everything cold and handle very little, and chill after mixing. If you see lots of flecks of butter and shortening when rolling it out, you should get a nice flaky pie crust.
MAC | |
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06-04-2008, 05:56 PM
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#9 (permalink)
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Join Date: Jul 2007
Posts: 4,147
Rep Power: 10 | Quote:
Originally Posted by bluejeanz I've never seen a crust recipe that called for milk before. Vinegar, yes. Milk, no. Is there a benefit to it? | I think it makes it much flakier...water seems to make a tougher dough.
Now, I have never heard of using vinegar in a crust. Interesting.
__________________ BerryBaby | |
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06-10-2008, 04:17 PM
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#10 (permalink)
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Join Date: Jun 2008
Posts: 39
Rep Power: 0 | Quote:
Originally Posted by BernerMommy I will try this tomorrow. I have never made a decent pie crust. | Well, I have not yet made the crust. It has been just too hot to turn on the oven. I hope it cools down soon! | |
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