55 min2487.8 kcal

Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial

Name: Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 11 1/4 CUP all-purpose flour; 1 CUP sugar; 1/2 TEASPOON salt; 1/4 CUP unsalted butter; 1/4 CUP vegetable shortening; 2 TABLESPOON fresh lemon juice; 3 TABLESPOON cold water

#Dessert#< 60 Mins

This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.

Hozzávalók

11 1/4 CUP all-purpose flour1 CUP sugar1/2 TEASPOON salt1/4 CUP unsalted butter1/4 CUP vegetable shortening2 TABLESPOON fresh lemon juice3 TABLESPOON cold water

Eljárás

Preheat oven to 220°C (425°F).
Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
Add the lemon juice and water.
Pulse just until moist crumbs form.
Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all because you will need some of it to paint the lid of the pie too.

Táplálkozási értékek

Kalória

2487.8 kcal

Fehérjék

34.2 g

Szénhidrát

258.6 g

Zsírok

146.5 g

Telített zsírok

73.6 g

Rost

8.7 g

Cukor

13.8 g

Koleszterin

244 mg

Nátrium

1184.5 mg