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."
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
1 pie crust
ingredients
- 1 1⁄4 cups all-purpose flour
- 6 tablespoons cold butter
- 2 tablespoons shortening
- 1⁄4 teaspoon salt
- 2 -4 tablespoons ice water
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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RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
