Crust
2 cup flour
1/4 tsp. salt
2 tsp. sugar
1/3 cup cold butter
1/3 Cup Shortening
1/2 tsp. vanilla
4 to 5 tbs. cold water
Mix all dry together, cut in butter & shortening, until you have fine crumbs. Add cold
water & stir only until dough holds together. Turn out on flour
surface & roll out to fit a nine inch pie pan. Fold dough gently in
half & lift into pie pan. Unfold & fit dough into pan. Crimp
edges of crust. Line crust with a sheet of foil. Fill with about 2 cups
of raw rice. Bake in 350 degree oven for 10 minutes to blind bake the
crust. This allows crust to stay crisp & not get soggy for your
finished pie. I do this with all my crusts & it makes a HUGE
difference! Once crust is baked for 10 minutes remove from oven &
carefully remove foil & rice. This should easily come out with foil
cradling the rice. Now prepare filling & topping. SIDE NOTE : Rice
used for blind baking may be saved & used for many blind bakings.
Crust trimmings may be used to make Roly Polys found on this Blog &
ALWAYS made with crust trimmings if you are a GOOD Pa Dutch Baker !
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