Here's my recipe of choice when I want a flaky, melt-in-your-mouth, golden perfection sort of crust. I only use this for a top-crust however, because for me, the time and love (not to mention the butter) doesn't pay off for the humble office of a bottom crust. Happy Holidays!
Makes an 8 or 9 inch pie crust
Ingredients
- 1/2 tsp Salt
- 1 cup All Purpose Flour
- 1 1/2 TB Cold Butter
- 3 TB Vegetable Oil
- 3 TB Cold Water
- 1 Egg White whisked with 2 TBs of water
1. Combine flour and salt in a medium sized bowl
2. Cut in butter with a pastry blender until quite small. Next, sprinkle the vegetable oil over, and continue to use the pastry blender until all of the flour is moistened.
3. Sprinkle the water evenly over, and stir gently with a fork to help the dough hold together (be careful not to mix it too much.)
4. Place the dough on a sheet of plastic wrap, then pull the plastic around the dough so that it forms a little ball. Refrigerate for 30 minutes.
5. Roll out the dough and use as desired. For a beautiful crust, brush with egg white mixture, and sprinkle with granulated sugar before baking!
Note: If you don't have a pastry bag, and a heavy duty rolling pen, you should get them. They make this job a breeze! Otherwise, roll out the dough on a sheet of lightly floured plastic wrap, so that when you're done you can simply flip it over onto your prepared pie, no sticking and no ripping! (hopefully)
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