Pie Crust

Another recipe from Mom: the ever-useful pie crust, that can be filled with fruit, sugar and cinnamon/allspice to make all kinds of pies/cobblers, or with omelette fixin's for a quiche, or spread flat and add some OJ in place of water and make a dessert "pizza crust" to top with marscarpone and berries/sliced fruit...

After many years, I've begun adapting it. The Kitchn has a great alternative recipe that I have incorporated.

Basic Recipe

This makes dough for three 9" crusts

4 1/4 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons fine white sugar (optional, for sweet pies)
1 cup frozen butter
1/2 cup chilled shortening
1/2-3/4 cup ice cold water

Prepare wax paper for each separate crust by misting lightly with baking spray.

Mix the flour, salt and sugar, if using. Place in fridge to cool.

Using a cheese grater, carefully grate the hard-frozen butter, gently mixing into the cooling flour occasionally. After you've added all the butter, cut the chilled shortening into fine chunks with a knife. Shake into the bowl with the flour.

Using your fingertips, very lightly work the butter into the flour, until the butter and shortening pieces are around the size of large peas and well coated in flour.

Drip in the ice-water, stopping after the first half cup. Quickly with your hands try to draw the dough together into a ball. Aim for a crumbly crust -- if really big clumps still fall off or crumble, add water just until it comes together and you can pick the whole lump up in your hands. Do not mix it any more than this - just draw it together gently.

Separate into three pieces and gently press into thick disks. Wrap each in the prepared paper and put in the fridge for at least an hour, or in the freezer until chilled through.

Tart Crust Recipe

10” pan
1 ½ c. flour
¾ tsp salt
½ c. butter (freeze)
4-7 or so Tbs. Ice water
(depending on the humidity....add sparingly)

9” pan
1 cup flour
½ tsp. Salt
1/3 cup butter
3 T. water

To make the pastry, stir together the flour and salt.
Grate the frozen butter into the bowl, tossing the butter with the flour occasionally while grating.
Using your hands, finish blending the flour with the butter.
Add the water 1 T. at a time until the crumbly dough will hold a ball.
Wrap the ball plastic wrap and refrigerate for 15 minutes.

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