NO ROLL PIE CRUST RECIPE

NO ROLL PIE CRUST RECIPE image

Yield 1 shell

Number Of Ingredients 8

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Makes 1 shell
1.5 cups of All-Purpose flour
1/2 stick of cold butter (4 Tbl.) cubed
4 Tbl. shortening
pinch of salt
1Tbl. of sugar if using for a sweet filled pie. If using this recipe for a savory pie, omit sugar.
1 tsp. white vinegar
*up to 2 tablespoons of cold water if needed

Steps:

Using a food processor, pulsate flour, butter, shortening, salt, and sugar until the mixture resembles coarse corn meal. If you don't have a food processor you can use a fork or your fingers. Add vinegar to the mixture and 1/2 Tbl. of cold water at a time until you get a workable dough. What is a workable dough? When the dough has enough elasticity that you can roll it out on a floured surface without it crumbling on you. You want to be careful only to add 1/2 Tbl. at a time because you also don't want to have it too wet. You just want to add enough water to your dough so it is workable. Instead of rolling the dough out, I grab a handful of dough and pat it into my pie plate (which has been coated with non-stick spray). As you pat the dough down, make sure you do it as evenly as possible. You want the crust to be approx. 1/8″ high. Use any remaining dough to make "dough" strands to attach to the edging. To do this, take a ball of dough and rub your palms together back and forth to make a 1/4″ thick strand. Place the strand around the edge of the pie plate. Crimp the edges of your pie crust by using a fork or your fingers. Use this crust for all any recipe calling for pie-crust. Enjoy! PS: I like to poke the bottom of my pie plate with a fork all over.