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Double 23 cm (9 Inch) Pie Crust

280g flour
90g vegetable shortening
50g unsalted butter (cool but soft)
75 to 90ml cold water
5ml salt (1 teaspoon)

For a light and flaky pie crust, do not over-blend the flour and shortening, handle the dough as little as possible, and use the minimum amount of water necessary to get the dough hold together.

Stir together flour and salt in a wide mixing bowl. Cut in the shortening and butter with a pastry blender or two knives half at a time until chunks are about the size of small peas. Sprinkle in the water a spoonful at a time, tossing with a fork and pushing the moistened dough aside between each spoonful. Continue until all the flour is moistened. Form half of the dough into a ball, and roll into a circle on a floured pastry board. Line the pie plate and trim the pastry back to the edge of the plate. Fill the pie, then roll out the remaining half of the dough as before. Cover the pie, and trim the pastry to 1 or 2 cm from the edge of the plate. Fold the extra pastry under and flute the edges. Slit the top to let the steam out, and bake as directed.



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