Pie crust for cream pies
CATEGORIES
INGREDIENTS
  • 1 1/2 cups all purpose flour
  • 1Tbs sugar
  • 1/2 tsp salt
  • 4 Tbs cold butter (cut into peices)
  • 4 Tbs vegtable shortening
  • 5-6 tbs. ice water
DIRECTIONS
  1. Combine flour, sugar, and salt in food processor, pulse to mix.
  2. Add butter and shortening and pulse 6-8 times, until mixture resembles coarse cornmeal.
  3. Sprinkle w 3 Tbs. water and pulse.
  4. Add additional 1-2 Tbs. water and pulse until dough holds together when pressed with fingers.
  5. On floured surface form dough into a ball, then flatten.
  6. Wrap in plastic wrap and refridgerate at least 30 minutes (up to 3 days).
  7. Heat oven to 400 degrees, roll dough on floured surface into 14" circle.
  8. Place in 9" glass pie plate (over hang 1/2 inch)
  9. Fork edge.
  10. Freeze 15 min.
  11. Prick bottom of crust.
  12. Line pie shell with foil.
  13. Bake 15-30 minutes.
  14. Cool crust completely.