Prep time: 20 min
Total time: 1 hour, 20 min (includes chilling)
Yield: One 9-inch double crust pie
2 1/2 cups flour
1 tsp kosher salt
1 stick (1/2 cup) butter, chilled
1/2 cup solid vegetable shortening, chilled
1 egg
1 tbsp white vinegar
In a food processor (or in a larger bowl, using a pastry blender, 2 crossed knives, or your fingertips), combine the flour, salt, butter, and shortening until the mixture is crumbly and the zie of peas.
Break the egg into a measureing cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup. Slowly add the egg mixture to the flour mixture and stir until a soft dough forms.
Divide in half. Shape each half into a flat disk and wrap in plastic. Refrigerate for at least 1 hour.
Note: The vinegar makes the pie dough especially tender and workable, allowing you to wrap the disks of dough in resealable plastic bags and freeze them for up to 3 months. Thaw partially before rolling them out.
Recipe from Real Simple Magazine
Thursday, May 24, 2007
Subscribe to:
Post Comments (Atom)
2 comments:
zhengjx20160523
kate spade outlet
asics running shoes
louis vuitton bags
michael kors outlet clearance
kd 7 shoes
oakley outlet
replica rolex watches
beats by dre outlet
louis vuitton outlet
coach outlet store
kate spade handbags
cheap jordan shoes
louboutin shoes
michael kors handbags
juicy couture
cheap jordans
jordan concords
supra footwear
abercrombie and fitch
true religion jeans
ray ban sunglasses
cheap toms
nike uk
michael kors outlet online
coach outlet store online clearances
true religion outlet store
louis vuitton
asics shoes for men
louis vuitton outlet
pandora charms
michael kors canada outlet
beats by dr dre
michael kors handbags
nike air max uk
michael kors outlet
jordan 6s
oakley sunglasses wholesale
cheap oakleys
coach factory outlet
hollister clothing
Lovely blog you havee here
Post a Comment