Thursday, May 22, 2008


I felt really bad about not including a pie crust recipe for those who eschew commercially-prepared, so here's one that I do use, though far less often since the ready-made have gotten better. It's great for the key lime pie, but wonderful with fruit or puddings, too.

Simple Pastry Shell
1/2 cup vegetable shortening (like Crisco)
2 1/2 tbs. unsalted butter
2 cups all purpose flour
1/2 tsp salt
1/3 cup ice water

Cut the shortening and butter into small pieces. Add the flour and salt to the mixture and use a pastry cutter to blend, adding water a few teaspoons at a time. Do not overmix. Pat the dough into a disk and wrap in plastic. Chill 1 hour. Roll into a circle on a floured surface. Fill with pie weights or use beans on top of waxed paper and bake for 20 minutes in a 350 degree oven. Remove weights and bake an additional 10 minutes. Cool before filling.

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