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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Dessert

Homemade Pie Crust

Serves 20 · 30 minutes

Unlike with bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 225 grams (1 cup) all-purpose flour
  • 2.5 ml (½ teaspoon) salt
  • 230 ml (1 cup) cold vegetable shortening
  • 30 ml (2 tablespoons) cold water (add 15 ml of water as needed)

Method

  1. Combine flour and salt in medium bowl.
  2. Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.
  3. Sprinkle with cold water; mix just until mixture holds together.
  4. Shape dough into a ball; place on lightly floured surface.
  5. Roll out dough to 3 mm (⅛ inch) thickness.
  6. Line pie plate with pastry.
  7. Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired (see pie crust edges below).