Modified pie crust
2 1/4 cking arthur all purpose flower
1 stickcold butter (1/2 cup)
1/2 ccold crisco butter flavored
5 Tbspwater, ice cold
1 Tbspsugar optional
1/4 tspsalt optional
How to Make Modified pie crust
- in a medium bowl add the dry indigence. Add the Crisco and cut in with a pastry knife just a little. Cut the butter into 1/4 inch pieces, add to bowl and cut in until the flour is all taken up and the butter is pea sized chunks. Do not over mix
- Add the ice water and cut the mixture until the water is all mixed in. Do not over mix.
- Hand mix the mixture until all the flour is taken up, divide into two balls, one ball can be a little bigger than the other to be used for the bottom crust.
- wrap the two balls with cellophane and let sit on the counter for 15 minutes or so. take the larger ball an place on a well floured silicon mat, press down by hand until flat, turn over onto floured mat and press down again. Now role out the dough until it is large enough to fit into the bottom of your greased pie pan
- I have had best luck with just simply raising one edge of the mat and carefully folding it over the other half so the dough is laying over the other half. Then take the other edge of the mat and fold over so that each half of the folded dough is free of the mat. Now pick up the folded dough and place in the pie pan. gently move and press the dough to tightly fit the pan.
- Role out the top half of the dough using the same steps. Now mix your filling and place into the pie pan, smooth out until even and place the top crust over the pie pan and filling.
- Now cut the crusts off about 1/2 inch bigger than the pie pan. Now fold and pinch the two crusts together back over the edge of the pie pan, do this all the way around the pie pan.
- This process makes a seal between the two crusts, Make the folds rise above the pie pan as much as you can. This makes the outer edge raised, along with the seal it keeps the juices in the pie and not all over the bottom of the oven.
- Do not add water between the two crusts to form the seal, this will make the edge of the crust tough as nails.
Remember that water and over working the dough is your biggest enemy to having a tender flaky crust!