Besteverpiecrust Food

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

COUNTDOWN #1 BEST PIE CRUST EVER

Steps:

• Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. Use the dough with your favorite pie recipe.
• Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
• For recipes that call for a pre-baked pie crust: Preheat the oven to 375 degrees F. Line the crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

BEST EVER PIE CRUST

Steps:

• With pastry blender combine flour, salt& Crisco until mixture resembles course meal.
• In small bowel mix egg, vinegar& milk.
• Add to flour mixture and mix only until dough holds together in a ball.
• Refrigerate 1 hour.
• Roll out on floured wax paper or pastry cloth.
• Turn onto lightly greased pie plate.
• Trim to a 1 inch overhang and flute edge.
• To bake, punch all over with fork and bake at 400 for 11 minutes or until lightly golden brown.
• *Freezeswell.

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

BEST-EVER PIE CRUST

Steps:

• Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

BEST EVER PIE CRUST!

Steps:

• Place flour, salt,and sugar in the bowl of a food processor, pulse a few times to combine.
• Add butter and shortening to the flour mixture, and pulse until the mixture resembles coarse meal, about 10 seconds.
• With the machine running, add vinegar and 3 tablespoons ice water in a slow, stady stream through the feed tube of food processor until dough holds together.
• Do not process for more than 30 seconds.
• Divide dough in half, and turn each half out onto a piece of plastic wrap.
• Press each half into a flattened circle, wrap it in plastic, and refrigerate for at least 30 minutes.

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

BUTTER PIE CRUST

Steps:

• Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.