Auntie Irenes Foolproof Pie Crust Small Batch Recipes

AUNTIE IRENE'S FOOLPROOF PIE CRUST (SMALL BATCH)

Steps:

• Cut first four ingredients together until crumbly; set aside.
• Put vinegar in 2 cup liquid measuring cup.
• Fill to 1/2 cup mark with cold water.
• Add egg and beat with fork.
• Drizzle over dry ingredients; stir with fork.
• Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
• Divide by 1/2-3/4 cup measure.
• Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
• Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
• Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
• This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

MARTHA STEWARTS FOOLPROOF PIE CRUST

Steps:

• Put the flour, salt and sugar into a food processor and pulse once or twice.
• Add the butter and process until the mixture looks grainy.
• Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
• Decant the loose dough onto a piece of plastic wrap.
• Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
• Split into two pieces and wrap each and chill for at least 4 hours before using.
• Dough can be made ahead for up to one week.

PEGGY'S FOOLPROOF PIE CRUST

Steps:

• Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
• Combine the egg, ice water,and vingar.
• Lightly fork into the flour/shortening mixture.
• Pat into two balls.
• Wrap in plastic wrap, and refrigerate for awhile.
• Roll out on a well floured surface.
• Makes 1 double pie crust or 2 single pie crust.
• Bake as directed for pie.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.