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    Easy Pie Crust

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    Autochthon Gazette
    Easy Pie Crust

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Easy Pie Crust

    Uploaded by

    Autochthon Gazette
    13 views2 pages
    Easy Pie Crust

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Easy Pie Crust

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    13 views2 pages

    Easy Pie Crust

    Uploaded by

    Autochthon Gazette
    Easy Pie Crust

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

     Easy Pie Crust

    Prep now and enjoy wonderful pies all summer. Make the
    crust and topping ahead, and keep them in the freezer.

    1 hour 40 mins 40 mins Makes 2


    TOTAL TIME PREP YIELD

    Ingredients Directions

    2 1/2 cups all-purpose flour 1.


    To make the dough for the pie crust, mix 2 1/2 cups all-purpose
    1 teaspoon salt flour and 1 teaspoon each salt and sugar in a medium-size bowl.
    Cut 2 sticks chilled unsalted butter into pieces. With a pastry
    1 teaspoon sugar blender, cut in butter, working until mixture resembles coarse
    meal.
    2 sticks chilled unsalted butter, cut into pieces
    2.
    Add 4 tablespoons ice water; work with hands until dough
    comes together. If dough is still crumbly, add more ice water a
    tablespoon at a time (up to 4 more tablespoons). Do not
    overwork.

    3.
    Divide dough in half, and flatten halves into disks. Wrap disks
    separately in plastic; refrigerate at least 1 hour.

    4.
    To form the pie shell, roll the dough on a floured surface into a
    14-inch round. Wrap around rolling pin and carefully unroll over
    a 9-inch pie plate.

    5.
    Fit gently into bottom and side of plate. Use kitchen shears to
    trim dough to a 1-inch overhang; fold under, and seal to form a
    rim.

    6.
    Crimp rim with fingertips and knuckle. Repeat with remaining
    dough; wrap each with plastic, stack, and freeze.

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