Two Crusted Pie Dough Recipe - Cooking Index
Two Crusted Pie Dough Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/3 cup | 65g / 2.3oz | Chilled shortening - cut into |
| Tablespoon-sized pieces | ||
| 1/4 lb | 113g / 4oz | Chilled butter - cut into |
| Tablespoon-sized pieces | ||
| 2 tablespoons | 30ml | Ice water - (to 4 tbspns) |
| Flour - for rolling dough |
In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal-sized pieces.
Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you'll have a hard time rolling it out.
Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12-inch circle.
Line a 10-inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2-inch round for top crust and transfer to a baking dish and refrigerate.
This recipe yields pastry for 1 two-crusted, 10 inch pie.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6690 broadcast 05-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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