Basic Pie Crust – THREE RECIPES

by on September 13, 2015 » Add the first comment.
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2 1/2 c ap flour pulsed
1/2 tsp salt
12 tbl cold butter

1/2 c cold sour cream
1 egg

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100 Year Old Pie Crust:

2 1/2 cups flour
1 cup shortening
1 dash salt

1 tablespoon vinegar
1/2 cup milk

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3 CU flour
2 TBL sugar
1 tsp salt
9 TBL COLD butter
6 TBL vegetable shortening (Crisco)

1/2 CU water

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Regardless of which recipe you use, your next steps will be as follows:

Combine wet and dry
You can food process to bring the ingredients together, but DO NOT form a ball, or your dough will be over-processed and tough

Dough should be about like “Play Dough”

Divided into two pieces. One for the pie bottom, and one for the pie Top crust.

Form into a thick disk and wrap in plastic wrap
Chill in refrigerator for one hour – or up to a week
At the end of one hour, put on counter for 10 minutes.

Roll flat to 12 inches. Put both in refrigerator for 10 minutes.

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