Old Fashioned Pie Crust

AuthorTeresa L Greenway
Rating
Yields1 Serving
The Dry Ingredients
 545 g All Purpose FlourAbout 4 cups
 12 g White sugar1 Tablespoon
 14 g Salt2 teaspoons
Wet Ingredients
 126 g Icy cold water1/2 cup
 1 Large egg54 grams or one large egg
 13 g White or apple cider vinegarOne Tablespoon
Fat
 334 g Cold ShorteningEquals 1.75 cups ( I use half butter = 198 grams of butter and 167 grams of shortening))
 Coarse crystal sugar for top of crust
Egg Wash
 1 Egg
 1 tsp Heavy cream or milk
 1 tsp water
1

Add dry ingredients together and mix thoroughly.

2

Add wet ingredients to a second small bowl and whip together well. Set aside.

3

4

Make sure your shortening/butter is very cold and cut it into chunks (about 1/2 inch or so).

5

Add the cold chunks to your dry ingredient bowl.

6

Using a pastry cutter or your hands, cut the butter into the dry ingredients until the butter/shortening is has pieces about the size of large peas. Make sure you don't cut it in so much that the larger pieces disappear.

7

Pour the wet ingredients over the dry ingredient/shortening.

8

Using a fork, toss the wet and dry ingredients together until it forms largish lumps. There will still be dry ingredients in the bowl, but a minimum amount.

9

Sprinkle your work surface with a dusting of flour (lightly)and then dump out the crumbly pie dough. Then follow the video posted below.

10

When your pie crust is shaped. Either fill a one crust pie and bake, make a blind crust and bake or make a two crust pie and bake. Baking times and temperature vary depending upon the type of pie. (Standard baking temps are around 425F/218C for pies).

11

I like to chill the pie before baking for about an hour. Then to use the egg wash. Mix the water, egg and cream together in a small bowl and whisk thoroughly. Brush over the top of your pie crust (for a double pie crust pie) and then sprinkle with coarse sugar crystals before baking.

12

Follow video posted below for technique.

Ingredients

The Dry Ingredients
 545 g All Purpose FlourAbout 4 cups
 12 g White sugar1 Tablespoon
 14 g Salt2 teaspoons
Wet Ingredients
 126 g Icy cold water1/2 cup
 1 Large egg54 grams or one large egg
 13 g White or apple cider vinegarOne Tablespoon
Fat
 334 g Cold ShorteningEquals 1.75 cups ( I use half butter = 198 grams of butter and 167 grams of shortening))
 Coarse crystal sugar for top of crust
Egg Wash
 1 Egg
 1 tsp Heavy cream or milk
 1 tsp water

Directions

1

Add dry ingredients together and mix thoroughly.

2

Add wet ingredients to a second small bowl and whip together well. Set aside.

3

4

Make sure your shortening/butter is very cold and cut it into chunks (about 1/2 inch or so).

5

Add the cold chunks to your dry ingredient bowl.

6

Using a pastry cutter or your hands, cut the butter into the dry ingredients until the butter/shortening is has pieces about the size of large peas. Make sure you don't cut it in so much that the larger pieces disappear.

7

Pour the wet ingredients over the dry ingredient/shortening.

8

Using a fork, toss the wet and dry ingredients together until it forms largish lumps. There will still be dry ingredients in the bowl, but a minimum amount.

9

Sprinkle your work surface with a dusting of flour (lightly)and then dump out the crumbly pie dough. Then follow the video posted below.

10

When your pie crust is shaped. Either fill a one crust pie and bake, make a blind crust and bake or make a two crust pie and bake. Baking times and temperature vary depending upon the type of pie. (Standard baking temps are around 425F/218C for pies).

11

I like to chill the pie before baking for about an hour. Then to use the egg wash. Mix the water, egg and cream together in a small bowl and whisk thoroughly. Brush over the top of your pie crust (for a double pie crust pie) and then sprinkle with coarse sugar crystals before baking.

12

Follow video posted below for technique.

Old Fashioned Pie Crust

Teresa L Greenway

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