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How to Make a Good Pie Crust
HOW TO MAKE A GOOD PIE CRUST SHERYL JULIAN
THE BOSTON GLOBE
In the days when the settlers heaped fall
fruits and squashes into pastry bases, just
as they had done in England, families revered
good bakers. In those days, every woman
practically made pastry with her eyes closed
and lard was the fat of choice. "Half fat to
water to mix" was the formula most bakers
swore by, passing on to their daughters a
recirecipe without instructions.
As the formula trickled down through the
generations, cooks in this century adjusted
it to include solid vegetable shortening.
To make a double crust in a food
processor, put into the workbowl fitted with
Card 1 Back:
the steel blade, 2 cups flour, a pinch of
salt and 3 TB sugar. Pulse once to sift
them. Remove the lid and add 8 TB (1 stick)
cut-up butter and ¼ cup solid vegetable
shortening. Pulse quickly in on-off motions
half a dozen times or until the mixture turns
faintly yellow and resembles crumbs. Stop
the motor and remove the lid. In a 1-cup
glass measure whisk 1 egg with a fork. To
the cup add enough ice water to make ½ cup of
liquids. Add ½ teaspoon vinegar.
Sprinkle almost all of the liquids onto the
flour (always hold back a TB.) Replace the lid
and pulse in on-off motions just until the
pastry forms moist clumps. If the pastry
doesdoesn't form clumps, add the remaining
Card 2 Front:
liqHOW TO MAKE A GOOD PIE CRUST, CARD NO. 2
liquids and work in on-off motions. If
necessary, add ice water to the food
processor by sprinkling it in with your
hands. The pastry must not come together in
the food processor to form a ball.
Turn the clumps out onto the counter and
cut through them over and over with a blunt
knife or a metal palette knife until they
come together to form a dough. Sprinkle
lightlightly with flour and divide in half.
Shape each half into a smooth flat cake.
Wrap separately in foil. Refrigerate for 20
minutes before rolling out. Use to make any
9" double crust pie or any two 9" one-crust
Card 2 Back:
pies.
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# How to Make a Good Pie Crust
*Recipe by Sheryl Julian — The Boston Globe*
*Makes one 9" double crust pie or two 9" one-crust pies*
## Ingredients
- 2 cups flour
- Pinch of salt
- 3 Tbsp sugar
- 8 Tbsp (1 stick) butter, cut up
- 1/4 cup solid vegetable shortening
- 1 egg
- Ice water (enough to bring egg mixture to 1/2 cup total liquid)
- 1/2 tsp vinegar
## Instructions
1. Put into the workbowl of a food processor fitted with the steel blade: 2 cups flour, a pinch of salt, and 3 Tbsp sugar. Pulse once to sift them.
2. Remove the lid and add the cut-up butter and 1/4 cup solid vegetable shortening.
3. Pulse quickly in on-off motions half a dozen times or until the mixture turns faintly yellow and resembles crumbs. Stop the motor and remove the lid.
4. In a 1-cup glass measure, whisk 1 egg with a fork. Add enough ice water to bring the total to 1/2 cup of liquid. Add 1/2 tsp vinegar.
5. Sprinkle almost all of the liquids onto the flour, always holding back 1 Tbsp. Replace the lid and pulse in on-off motions just until the pastry forms moist clumps.
6. If the pastry doesn't form clumps, add the remaining liquids and work in on-off motions. If necessary, add ice water to the food processor by sprinkling it in with your hands. The pastry must not come together in the food processor to form a ball.
7. Turn the clumps out onto the counter and cut through them over and over with a blunt knife or a metal palette knife until they come together to form a dough.
8. Sprinkle lightly with flour and divide in half. Shape each half into a smooth flat cake.
9. Wrap separately in foil. Refrigerate for 20 minutes before rolling out.
10. Use to make any 9" double crust pie or any two 9" one-crust pies. -
Buttermilk Master Baking Mix
BUTTERMILK MASTER BAKING MIX–THE TAMPA TRIBUNE
4½ cups flour ½ tsp. cream of tartar
2 TB. + 2 tsp. baking powder
1½ tsp. salt 1 c. solid vegetable
shortening
Blend together all ingredients until mixture
resembles cornmeal.
Measure the same ¼ or ½ cup for recipes calling
for buttermilk baking mix.
NUTRITION DATA PER SERVING:
Calories – 195; Protein – 3 g; Sodium – 259 mg;
Fat – 11 g; Fiber – 0 g; Carbohydrates – 22 g;
Cholesterol – 0 mg; Calories from fats – 49%.
Card 1 Back: blank
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# Buttermilk Master Baking Mix
*The Tampa Tribune*
## Ingredients
- 4 1/2 cups flour
- 2 Tbsp + 2 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 cup solid vegetable shortening
## Instructions
1. Blend together all ingredients until mixture resembles cornmeal.
2. Measure the same 1/4 or 1/2 cup for recipes calling for buttermilk baking mix.
## Nutrition Data Per Serving
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Vinegar Pastry
VINEGAR PASTRY
Makes enough for 2 8-inch or 9-inch double-crust pies
1¼ cups vegetable shortening
3 cups all-purpose flour, plus additional for rolling
1 teaspoon salt
1 egg
1 tablespoon vinegar
5 tablespoons ice water
Work shortening into the flour and salt until pieces are the size of small
peas. Beat the egg well and mix in the vinegar and water. Drizzle the liquid
into the flour a little at a time and stir to combine. Form into a ball and chill
for 30 minutes before rolling out on a floured board.
Divide dough in 4 parts. Roll out 1 pie crust at a time. (Can be frozen for
later use if you need only 1 or 2 at a time.) Proceed as pie recipe directs.
Your notes:
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# Vinegar Pastry
*Makes enough for two 8-inch or 9-inch double-crust pies*
## Ingredients
- 1 1/4 cups vegetable shortening
- 3 cups all-purpose flour, plus additional for rolling
- 1 tsp salt
- 1 egg
- 1 Tbsp vinegar
- 5 Tbsp ice water
## Instructions
1. Work shortening into the flour and salt until pieces are the size of small peas.
2. Beat the egg well and mix in the vinegar and water.
3. Drizzle the liquid into the flour a little at a time and stir to combine.
4. Form into a ball and chill for 30 minutes before rolling out on a floured board.
5. Divide dough into 4 parts. Roll out 1 pie crust at a time.
6. Proceed as pie recipe directs.
> **Note:** Can be frozen for later use if you need only 1 or 2 crusts at a time.