Ingredients
8 oz flour
1/4 tsp salt
3 oz shortening, cold
2 oz butter, cold
3-4 oz water, cold
1 egg for egg wash
Directions
Mix flour and salt in a large bowl. Cut in fat, mix to pea size. Add water to form dough. Do not overmix. Divide dough in half, wrap with plastic wrap and refrigerate at least 30 min. Use one portion to line your pie tin. Flute and dock the bottom (prick holes) with a fork. Use the second portion to top your pie with. If you do not do a lattice top, make sure that there are holes for the steam to escape. Use the egg wash to cover the fluted edges of the pie crust and the top of the pie. Bake crust and top according to pie recipe directions.
No comments:
Post a Comment