Basic Pie Crust Recipe - Cooking Index
Basic Pie Crust Recipe - Cooking Index
| 2 1/4 cups | 140g / 4.9oz | All-purpose flour |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Sugar |
| 10 tablespoons | 150ml | Chilled butter, lard or shortening - cut small pieces |
| 4 1/2 tablespoons | 67ml | Ice water |
Combine flour and salt in a medium bowl. Add butter or lard and cut into flour using your fingers, a pastry blender or 2 knives, until mixture resembles coarse crumbs.
Stir in water with a fork, 1 tablespoon at a time and work in with your hands until dough is just moist enough to come together in a smooth ball. You may not need to use all the water. Be careful not to overwork or dough will be tough.
If you're making 2 crusts, cut in half and shape each half into a flattened round. Wrap dough in plastic wrap and refrigerate for at least 20 minutes.
Remove 1 round of dough from refrigerator and place on a lightly-floured surface. Roll into a circle about 14 inches across and 1/8-inch thick. Gently fold dough in half, then in half again so that you can lift it without tearing, and unfold it into a 9-inch pie or tart pan. Crimp edges or pinch in a decorative border. Fill and bake as directed in recipe. Dough may be prepared up to 2 days in advance and refrigerated, or frozen.
This recipe yields two 9-inch pie crusts.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-039 broadcast 03-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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