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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Makes enough for 1 double-crusted pie
Ingredients
1/2 teaspoon salt
2 1/2 cups pastry flour or all-purpose flour
4 tablespoons cold butter
1/4 cup cold shortening
4 to 6 tablespoons ice cold water
Directions
1 Mix the salt and flour together. Lay the butter on a cold surface and lightly roll it flat with a rolling pin. Add it to the flour mixture. Add the shortening. Work the butter and shortening into the dry ingredients with your fingers or a pastry blender to form walnut-size pieces.
2 Make a well and add the water. Mix with a fork until just combined. Do not overwork the dough. Divide the dough in half and form two disks. Secure them in plastic wrap, and refrigerate and relax the dough for 1 hour.
3 Unwrap each piece and on a floured surface roll it to the size of a pie pan. Brush off excess flour and fold the top, bottom, and sides of each disk inward a third of the way to the center. Refrigerate and relax the dough for 1 hour.
4 When ready to use, on a floured surface roll it to a size that is 1 inch bigger than a pie pan all around. Refrigerate the rolled out pie crusts on a baking sheet, placing plastic wrap between both crusts; use once it is cold.
chef and head baker Tom Gumpel
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St Louis Bread Factory, Tom's Pie Crust
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Makes enough for 1 double-crusted pie
Ingredients
1/2 teaspoon salt
2 1/2 cups pastry flour or all-purpose flour
4 tablespoons cold butter
1/4 cup cold shortening
4 to 6 tablespoons ice cold water
Directions
1 Mix the salt and flour together. Lay the butter on a cold surface and lightly roll it flat with a rolling pin. Add it to the flour mixture. Add the shortening. Work the butter and shortening into the dry ingredients with your fingers or a pastry blender to form walnut-size pieces.
2 Make a well and add the water. Mix with a fork until just combined. Do not overwork the dough. Divide the dough in half and form two disks. Secure them in plastic wrap, and refrigerate and relax the dough for 1 hour.
3 Unwrap each piece and on a floured surface roll it to the size of a pie pan. Brush off excess flour and fold the top, bottom, and sides of each disk inward a third of the way to the center. Refrigerate and relax the dough for 1 hour.
4 When ready to use, on a floured surface roll it to a size that is 1 inch bigger than a pie pan all around. Refrigerate the rolled out pie crusts on a baking sheet, placing plastic wrap between both crusts; use once it is cold.
chef and head baker Tom Gumpel
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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