LEMON PIE CRUST
"Andy has used this crust for all kinds of fruit fillings. I have used it for a simple custard pie and, omitting the sugar and vanilla, for a shrimp tart recipe. Andy disagrees with me on the shrimp, but try it and decide for yourself who's right."
2 cups sifted all-purpose four, chilled
1 tablespoon unsalted butter
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Juice of 1 medium lemon
3/4 cup vegetable shortening, chilled and cut into small pieces
3/4 cup iced water
Mix all of the ingredients together in a large bowl except for the shortening and water, then add the shortening and mix just until the dough looks like coarse meal.
Stir in the water, 1 tablespoon at a time, until the dough just comes together. Turn the dough out onto a piece of plastic wrap and gather the ends together, forming the dough into a disk. Wrap with the plastic and chill for at least 30 minutes.
Divide the dough disk into 2 pieces, one slightly bigger than the other. Wrap the smaller piece in plastic wrap and return to the refrigerator. Roll out the bigger piece on a lightly floured surface until it's slightly larger than the pie pan. Drape one end of the dough over the pin and gently lift it up, then slip the pan underneath the dough and lower it into the pan. Press the dough gently -- and quickly -- against the sides of the pan. Leave about an inch of dough hanging over the sides of the pan and cut any excess away. Refrigerate the crust for at least 30 minutes before either filling or pre-baking .
If you are making a pie with a top crust, after you have filled the pie, take the smaller disk from the refrigerator and roll it out onto a lightly floured surface until it's a little bigger than the pie. Drape one end of the dough over the rolling pin, lift it gently, then drape it over the top of the filling. Press the edges together and crimp to seal. Slash a few vents across the top of the crust to allow steam to escape and bake the pie according to the directions in the recipe you are using. (If you are not making a pie with a top crust, either freeze the second dough disk or make an extra bottom crust.)
Makes a double 9-inch crust
Source: Pie Every Day by Pat Willard
"Andy has used this crust for all kinds of fruit fillings. I have used it for a simple custard pie and, omitting the sugar and vanilla, for a shrimp tart recipe. Andy disagrees with me on the shrimp, but try it and decide for yourself who's right."
2 cups sifted all-purpose four, chilled
1 tablespoon unsalted butter
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Juice of 1 medium lemon
3/4 cup vegetable shortening, chilled and cut into small pieces
3/4 cup iced water
Mix all of the ingredients together in a large bowl except for the shortening and water, then add the shortening and mix just until the dough looks like coarse meal.
Stir in the water, 1 tablespoon at a time, until the dough just comes together. Turn the dough out onto a piece of plastic wrap and gather the ends together, forming the dough into a disk. Wrap with the plastic and chill for at least 30 minutes.
Divide the dough disk into 2 pieces, one slightly bigger than the other. Wrap the smaller piece in plastic wrap and return to the refrigerator. Roll out the bigger piece on a lightly floured surface until it's slightly larger than the pie pan. Drape one end of the dough over the pin and gently lift it up, then slip the pan underneath the dough and lower it into the pan. Press the dough gently -- and quickly -- against the sides of the pan. Leave about an inch of dough hanging over the sides of the pan and cut any excess away. Refrigerate the crust for at least 30 minutes before either filling or pre-baking .
If you are making a pie with a top crust, after you have filled the pie, take the smaller disk from the refrigerator and roll it out onto a lightly floured surface until it's a little bigger than the pie. Drape one end of the dough over the rolling pin, lift it gently, then drape it over the top of the filling. Press the edges together and crimp to seal. Slash a few vents across the top of the crust to allow steam to escape and bake the pie according to the directions in the recipe you are using. (If you are not making a pie with a top crust, either freeze the second dough disk or make an extra bottom crust.)
Makes a double 9-inch crust
Source: Pie Every Day by Pat Willard
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