Alwaysperfectpiecrustorpastry Recipes

ALWAYS PERFECT PIE CRUST OR PASTRY

Steps:

• In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
• In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
• Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVER MIX- the finished dough should break, not stretch.
• Gently knead in bag to bring dough together. Form into discs.
• Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.

ALWAYS PERFECT PIE CRUST

Steps:

• In a bowl, combine flour, shortening and butter, if using, and salt.
• With a pastry blender or two forks or your hands, cut and toss the ingredients until the fat is evenly distributed.
• (Break the fat into pea-size pieces.) In a small bowl or a measuring cup, combine the egg, vinegar and cold water.
• Beat to combine, then add to dry ingredients.
• Mix quickly with a fork with a tossing motion until all the dry ingredients are moistened.
• You can roll this out right away or cover with a damp towel and let it rest in the refrigerator for 20 to 30 minutes.
• It behaves better when cool.
• When ready to roll out, divide the dough into equal parts, depending on the size of the pie pans.
• Roll out on a floured surface with a floured rolling pin.