The Metric Kitchen

Converting recipes


Single 23 cm (9 Inch) Pie Crust

160g flour
50g vegetable shortening
30g unsalted butter (cool but soft)
40 to 50ml cold water (about 3 tablespoons)
2.5ml salt (1/2 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 dough into a ball, and roll into a circle on a floured pastry board. Line the pie plate and flute the edges. For a pre-baked pie crust, prick the pastry with a fork and bake in a 230° C (450° F) oven for 10-12 minutes.
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