Starting point pie crust
I would also mention that my wife (Judy) is gluten intolerant so where possible I will use gluten free alternatives for thickening and sauce components.
When I make a pie with this crust I will make extra filling and cook it in a Rankin for her.
- 2 1/4 c
- king arthur general purpose flour cold
- 1 stick
- butter, cold
- 1/2 c
- butter flavor shortening cold
- 1/4 Tbsp
- 1 Tbsp
- 6 Tbsp
- ice water
How to Make Starting point pie crust
- 3Add the 6 tbsp. of ice water in several pockets and cut in with knives or pastry cutter. Cut pastry as little as possible to just get all the flour moist and hold a ball.
The dough should also be as dry as possible. The more moisture and the more working the tougher the doe will be.
- 4form two balls, wrap with cellophane and refrigerate for at least 1/2 hour (up to 3 days) Role the dough out on a lightly floured silicon mat
The dough will be hard to work, split, and be generally cantankerous to work with, this is the tradeoff of a flaky crust. Piece the dough in the pie shell and over the top of the pie. Be creative with cutting air vents in crust to mask piecing of top crust.