Prep 10 mins
Cook 0 mins
This is easy, yummy, fast and can be frozen after shaping into disks! What more could you want! Good for fruit pies, cream pies, pot pies, quiche, pigs in a blanket! Make a double batch and freeze the disks you don't need for your recipe. Makes enough dough for two 9 or 10 inch deep dish crusts. Please note that on a humid day you will need less water and on a dry day a little more. This makes a beautiful and flaky crust and cuts like a dream.
- 709.77 ml all-purpose flour (bleached or unbleached)
- 0.25 ml salt
- 118.29 ml shortening, chunked up and frozen
- 118.29 ml unsalted butter (it does make a difference to use unsalted butter_)
- 73.94-88.74 ml ice water, depending on your humidity
- 4.92 ml vinegar or 4.92 ml lemon juice
- 1 large egg
- 1 egg white
- 1 egg yolk
- Whiz flour and salt in processor a few times.
- Add the frozen shortening and butter and whiz until you have pea sized lumps.
- Mix water, vinegar and egg well and dump over the flour mixture all at once. Whiz until the dough almost comes together. If it forms a ball you went too far --
- Dump the dough onto a sheet of waxed paper and divide in half. Shape the dough into two flat disks, wrap in plastic and refrigerate for two hours or double wrap and freeze for up to three months.
- Roll bottom crust to fit your pan. Before filling or blind baking paint the bottom crust with a beaten egg white. Trim the crust.
- Fill the shell and continue with your recipe.
- Roll the top crust. Lay on top of filling, and flute the edge.
- Mix the remaining egg white and yolk and 'paint' the top crust. For a fruit pie sprinkle sugar on top crust and for a savory add a drop or two of cream to the egg yolk and paint the top crust.
- Continue with your recipe and bake according to the directions.
Wonderful recipe of pie crust. Easy to do with the food processor. It was easy to roll to do recipe#271620. Great taste and texture. Thanks Secret Agent :) Made for PAC spring 2011