Saturday, February 21, 2009

Tender Flaky Piecrust

Preparation Time: 10 minutes

Start to Finish Time: 30 minutes

Yield: 2 crusts

This makes 2 9-inch unbaked piecrusts.

* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 tablespoon sugar
* 6 tablespoons unsalted butter, at room temperature
* 6 tablespoons shortening, at room temperature
* 3 to 4 tablespoons ice water

In a large bowl, mix together the flour, salt, and sugar. Cut butter and shortening into the flour mixture with a pastry blender or fork until the mixture resembles baby peas. Sprinkle the water over the mixture, 1 tablespoon at a time, and blend with a fork. Repeat until the dough is moist enough to come together. Gather the dough into a ball, knead 5 seconds, and then cut into two pieces. Flatten each piece slightly and shape into a disk. Wrap each piece in plastic wrap; chill 20 minutes.

Roll out one of the disks on a lightly floured surface until you have a circle about 12 inches in diameter.

Place dough into 9-inch pie plate, trimming any extra from the edges. Return it to the refrigerator until you are ready to make the pie.

Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.


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