TENDER AND TASTY PIE CRUST

 

  • Cooking Time:
  • Servings: Makes double crust
  • Preparation Time:

Ingredients

  • 1 1/4 cups all-purpose flour, bleached
  • 3/4 cup cake flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 sticks butter, chilled and cubed (8 ounces/1 cup/ 1/2 pound)
  • 3 tablespoons vegetable shortening*
  • 1/4 cup sour cream
  • 1/2 lemon, juiced
  • 1 egg yolk, beaten slightly

Directions

  • Combine dry ingredients in a chilled large stainless steel bowl.
  • Cut in butter with pastry blender or 2 knives and incorporate the fat thoroughly into the flour to resemble a consistency of coarse meal.
  • Add shortening, sour cream and lemon juice, mix well and refrigerate for at least 1 hour
  • Grease and flour a 9-inch pie pan.
  • Remove dough from refrigerator, divide mixture into 2 disks. Keep 1 disk in the refrigerator until ready for top crust.
  • Roll dough out on a floured surface between waxed paper. Carefully transfer the bottom crust to the pie pan and trim the overhanging excess.
  • Chill for 15 minutes to help set dough in the pan. Brush bottom with egg yolk to seal. Fill with your favorite fruit filling.
  • Roll out remaining disk as you did for the bottom crust. Cover the pie with remaining dough. Seal and crimp the edge. Cut vents in the top crust.
  • Bake in the bottom half of a preheated 400 degree oven for 30 minutes. Cool thoroughly before cutting.
  • *Variation: Substitute vegetable oil for shortening for a pat in the pan crust.

Notes

This is one of Tyler Florence's Recipes and it is wonderful. It is a little more involved, but certainly worth the extra effort. If you have troubles with pie crust, give this one a try.

Categories: Dough/Crust  Mixer  Oven  Pie  Tart 

Author Credit: Tyler Florence

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