Savory Pie Crust Recipe - Cooking Index
Savory Pie Crust Recipe - Cooking Index
| 8 oz | 227g | All-purpose flour |
| = (abt 1 1/2 cups plus 2 tbspns) | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Cold butter - cut 1/4" pieces | |
| 2 tablespoons | 30ml | Solid vegetable shortening |
| 3 tablespoons | 45ml | Ice water |
Sift the flour and salt into a large mixing bowl. Incorporate the butter pieces and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough with your fingers until it just comes together, being careful not to over-mix.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.
This recipe yields 1 (9- or 10-inch) pie crust.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E02) - from the TV FOOD NETWORK
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