Pie Crust (Non-Soggy)
I use this for all one crust pies, e.g. pumpkin, pecan, etc. It stays crisp on the bottom. You must use butter because margarine does not work well and gives a rubbery crust. I think it came out of a Gourmet magazine many years ago. Should be chilled at least 2 hrs. after mixing.
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READY IN: 10mins
YIELD: 1 pie crust
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄4cups all-purpose flour
- 6tablespoons cold butter
- 2tablespoons shortening
- 1⁄4teaspoon salt
- 2 -4tablespoons ice water
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DIRECTIONS
- Sift flour and salt.
- Cut butter and shortening into small bits and blend in with a pastry blender.
- Add water a teaspoon at a time.
- Knead lightly just to make smooth.
- Chill.
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