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Sweet Pie Crust

By

Rate this recipe 2.3/5 (8 Votes)

Ingredients

  • 2 cups flour
  • 1/4 tsp salt
  • 1 1/2 tsp sugar
  • 1 cup solid vegetable shortening
  • 1/2 cup ice water

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

in a mixing bowl, combine flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs.

Step 2

Add the water, 1 Tbsp at a time and work it with your hands until you have a smooth ball of dough.

Step 3

Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface.

Step 4

Roll the dough out on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles in half and then half again so that you can lift it without tearing it and unfold into a 9 inch pie pan.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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