Pie Crust 1.0

When making the honey/apple pie last week, I was somewhat disappointed with the crust that I used. I set myself to work, in order to find a decent pie crust from which I can base all future pies.

The one below is not bad, certainly better than the one I used previously. Using carbonated water made the crust seem a little lighter, and it still was fairly flaky. The next version will have some butter in order to give it that butter taste.

  • 1 1/4 cup All-purpose Flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening,chilled
  • 3 Tablespoons soda water

In a food processor,mix flour and salt together.Pulse in the shortening,one spoonful at a time, until the mixture resembles coarse crumbs. Add one tablespoon of soda water,ensuring its been incorporated into the dough before adding the next tablespoon.

After all water is added, gather the dough and roll it into a ball. Wrap it plastic wrap, and store in refrigerator for at least 30 minutes. The longer you chill it, the better the chance of the shortening solidifying, which is what you want.

Use when needed by rolling out dough and putting it into a 9″ pie plate. If Dough falls apart easily, ad more water, a teaspoon at a time.

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