The delicious homemade Pie crust made this traditional American Food becomes favourite. To make your own Pie Crust it'll take a few steps . But in the end you'll find a satisfaction when serving your own home making pie for your family or your guests.
The special things about the crust is that it makes from the both shortening and butter, which make the crumbliness of a shortening crust along with the flakiness of a butter crust.
And at the end The various filling of the Pie are now created to get the more special taste as desired .
The special things about the crust is that it makes from the both shortening and butter, which make the crumbliness of a shortening crust along with the flakiness of a butter crust.
And at the end The various filling of the Pie are now created to get the more special taste as desired .
Pie Crust Recipe / Pie Dough Recipe :
Ingredients :
12 tablespoonful (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoonful kosher salt
1 tablespoonful sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoonful (about 1/2 cup) ice water
Cooking Direction :
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 (or Using a Hand Mixer ) fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening. Pulse 8 to 12 times, till the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine till 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.
Use the rolling pie, gently lay the pie crust over the whole pie pan.
When the pie crust is laying over the whole pie pan, lift it gently around the edges and drop it down into the bottom of the pie pan to get the dough in the pan.
Use your fingertips to pat the pie crust down into the pan, so that it is completely formed into the pan, and is snug up against the sides of the pie pan.
If there are any edges are "broken" use your fingertips to push the sides together. Overlap the edges a little and press down just hard enough to smoosh the edges of dough together. If you've got a big tear or rip in the pie crust, fix that by getting a piece of rolled out dough that's slopping over the edge, pull it off, and lay it in the pan over the rip, so that it hangs over the edge. Use your fingertips to push the pieces together
Use a butter knife to cut away the pie crust that is hanging over the edge. If you need to repair the pie crust in the pan, or a gaping whole in the edge, use these scraps
The Next Step is to crimp the pie crust
To crimp the pie crust pinch the dough together with the index finger and thumb of one hand, while you push against the index finger and thumb of your other hand.
Notice that your right thumb and index finger have pinched the dough.
Push forward with your right thumb, with your left index finger stopping the dough.
Once you've made the first crimp, move along the edge of the pie pan, the width of your index finger.
Now crimp again. Move along the edge, another fingertip width.
Once you've crimped the entire edge, then use a fork to lightly prick the entire bottom of the pie crust.
So that when you pre-bake the pie shell, the steam will be able to escape (instead of being trapped in the dough, and making the dough bulge in the bottom).
Use the fork to poke holes along the sides
Now the pie crust is crimped Pre-bake the pie crust at about 400 degrees for 5-10 minutes, till the pie crust is puffy and looks dry
