Prep 15 mins
Cook 55 mins
Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 tablespoons sugar
- 1 1⁄4 teaspoons salt
- 2⁄3 cup vegetable shortening, frozen, then cut into 1/2-inch pieces
- 1⁄2 cup chilled unsalted butter or 1⁄2 cup margarine
- 6 tablespoons ice water
- 2 teaspoons apple cider vinegar
- Blend flour, sugar and salt in processor.
- Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
- Transfer mixture to bowl.
- Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
- Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into 2 balls; flatten each into disk.
- Wrap each in plastic and chill 30 minutes.
- (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
- Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
- Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.
This was great!! I used very cold (but not frozen) shortening, and in between working on parts of this I stuck everything in the freezer to keep it workable. I will add that when I went to roll it out, the dough stuck horribly to my work surface. I scraped it off, floured everything very well (including the top of the dough), and it went smoothly. The dough came out wonderfully... I froze one for later baking, and used the other in Teresa M's Spiced Pumpkin Pie (# 21047)... the crust was flaky and delicious, and that said, I don't think I will ever buy another pie crust again!! Don't be intimidated by pie crust, folks, its easier than you think!
I liked this recipe. I used it for a meat pie which I will post later. I also used not frozen but very cold shortening and very cold unsalted butter. I have a micro food processor...the key word being micro and couldn't use it for this recipe but I do have a pastry knife and it really wasn't that much work. It came together nicely and I didn't roll it out in between waxed paper...but maybe I'll try that in the future. Thanks!! I'll use this recipe again.