FLAKY PIE CRUST
I have heard all my life that when you make a pie crust, use the coldest water you can get and to carefully and gently use a fork to mix your ingredients. That way your crust won't become tough. Well, I threw that myth out the window when I found this pie crust recipe. :o) I found this recipe in a magazine and it was from a...
Provided by Rita Landrum
Categories Pies
Number Of Ingredients 6
Steps:
- 1. Place first 3 ingredients in a deep mixing bowl; beat at medium speed with an electric mixer until fluffy and liquid is incorporated into mixture.
- 2. Mix flour, salt and sugar; together and add to wet mixture. Beat at lowest speed until all dry ingredients are moistened.
- 3. Divide dough in half; shape into balls, wrap in plastic and chill at least 2 hours.
- 4. Remove from fridge and roll between two pieces of wax paper or plastic wrap.
- 5. TIPS: • This crust is so easy to patch when you find that you need to add a little more dough somewhere else in your pie pan. It blends so well. • The recipe calls to leave it in the fridge at least 2 hours, but so many times I am in a hurry and I do well if I leave it in the fridge a half an hour. My pie crusts still work well. (Great for Chicken Pot Pies too)
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