If you understand what you’re trying to achieve; it doesn’t matter which method you choose to achieve it. Choose whatever method works for you. You can make pie crust: in a mixer, food processor, by hand, use a wired pastry cutter, etc…
Please take a second and scroll down the page to the information after my recipe, “I’d like to show you the small photographic details that reveal facts.” Seeing those examples will help you determine what kind of flake you will produce when you make my recipe. They all work great for pies; they are all are from the same recipe, the differences are achieved by how much you cut the fat into the flour. Instructions next page…
THE PERFECT PIE CRUST RECIPE
- 8 oz. cold butter
- 8 oz. Crisco brand butter-flavored shortening
- 25.3 oz. all purpose flour
- ⅓ cup granulated sugar
- 2 1.2 tsp. salt
- 1 whole large egg
- 1 oz. apple cider vinegar
- water the amount is in my instructions
- Combine flour and sugar.
- Cut cold butter into chunks.
- Add the butter and shortening into the flour/sugar mixture.
- Cut-in or mix with restraint. Leaving bits of butter as large as peas.
- In a liquid measuring cup mix together; vinegar, egg, and salt.
- Add enough cold water to your egg mixture so the total volume equals 1 cup.
- Stir or whisk egg mixture vigorously to blend well.
- Pour liquids into flour/shortening mix.
- Combine quickly, yet gently; so the butter remains in peas sized pieces.
- Flatten dough into the shape of your finished product.
- Wrap well in plastic and refrigerate.
For savory crusts; omit the sugar. This recipe makes a fabulous crust for potpies!
Love seeing them all, want to try very soon.
Love your recipes.