10
SCRATCH PIE CRUST
DOUGH RECIPE
Use this simple recipe for any basic savory pie crust.
Add sugar for sweet, dessert pies.
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EZ SAVORY/SWEET
PIE CRUST DOUGH
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1-1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar* (*add for sweet pies)
1 stick cold unsalted butter, cut into 1/4-inch cubes
2 tablespoons solid vegetable shortening
2 - 3 tablespoons ice water
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1. Sift dry ingredients into a large bowl.
2. Use your fingers to work butter and solid shortening into the flour,
to a coarse pebble texture.
3. Add 2 tablespoons ice water and combine by hand until the water is absorbed.
Add up to 1 more tablespoon ice water until a smooth dough ball can be formed.
IMPORTANT: DO NOT OVER-MIX.
4. Flatten the dough into a disc; wrap tightly in plastic wrap, and refrigerate
for at least 30 minutes before baking pies.
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Unroll and Fill (Ready-Rolled) Packaged Refrigerated Pie crust Dough
For best results when using refrigerated ready-rolled pie crust dough,
roll the standard 9-inch pie crust slightly thinner, out to 11-inches.
Each pie crust will produce 4 top and 4 bottom pie crusts.
Keep unused dough covered; re-roll as needed.
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Makes 4 (2-Crust) Pies
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SO-307666_13563 BELLA Almond Personal Pie Maker IM 2 lang_Layout 1 11-05-25 1:50 PM Page 10
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