Hey there!
As the old saying goes, "grandma's pie" and "the injustice crust" are two of the most significant parts of a pie. It almost never fails. Perfect for both sweet and savory pies, this crust is buttery and crunchy. It keeps the mixture cold and includes shortening and butter, which keeps it flaky. This recipe is easy enough for a beginner to follow, and it works with any kind of pie filling, so anybody can make it. When was the most recent occasion that you crafted a pie crust? So that we can consistently build one that everyone loves, let's get going!
Three cups of pastry flour
- Half a cup of shortening
- Half a cup of diced cold butter
- Half a cup of ice-cold water
- One tablespoon of white vinegar
- One teaspoon of salt
Instructions
Gathering the Dry Materials
Put the flour and salt into a bigger mixing basin and mix through a sieve. Because of this, the crust will be lighter and the mixture will be more consistent.
Adding the Fats to the Blend
Add the cooled butter and shortening to the flour mixture. To get a coarse crumb texture, mix in using a pastry cutter or your hands. To prevent consistencies, it is crucial to maintain the fats at a cool temperature.
Significant Amounts of Liquid
Combine the vinegar and ice water in a small basin. Gradually incorporate this mixture into the flour and lard, incorporating with a fork until the dough comes together. Be careful not to overmix the ingredients; just enough to create a ball should be mixed.
Partitioning and Extending
The dough should be divided in half. Half of the crust should be rolled out to a thickness of approximately 1/8 inch and a little bigger than the pie plate on a floured surface. Carefully transfer the rolled-out dough to the pie plate, extending its thick rim-edge over the edges.
The Final Assembly of the Pie
