Pie Crust from the Freezer
What You Need:
2 C sifted all purpose flour
1 t salt
3/4 C shortening
4 to 5 T ice water
Wax paper
Freezer wrap
How to Make It:
Place the flour and salt together in a large mixing bowl. Cut in the shortening with a pastry blender until mixture become crumbly. Add 1 T of the ice water at a time.
After each addition, toss with a fork. Push moistened ingredients to the side.
Only add ice water to dry ingredients. Continue adding the ice water 1 T at a time until all the dry ingredients are moistened.
Dough should be moist enough to hold together but not sticky. Divide dough in half.
Roll each half into a ball. Wrap each ball with wax paper. Wrap tightly in the freezer wrap and freeze for up to 2 months. When ready to use bring to room temperature and roll out as desired.
If you have a Sweet Tooth and love Desserts; Check Out the Pies and Pasteries in The Classic Desserts Collection Cookbook.
Enjoy!
Dan
2 C sifted all purpose flour
1 t salt
3/4 C shortening
4 to 5 T ice water
Wax paper
Freezer wrap
How to Make It:
Place the flour and salt together in a large mixing bowl. Cut in the shortening with a pastry blender until mixture become crumbly. Add 1 T of the ice water at a time.
After each addition, toss with a fork. Push moistened ingredients to the side.
Only add ice water to dry ingredients. Continue adding the ice water 1 T at a time until all the dry ingredients are moistened.
Dough should be moist enough to hold together but not sticky. Divide dough in half.
Roll each half into a ball. Wrap each ball with wax paper. Wrap tightly in the freezer wrap and freeze for up to 2 months. When ready to use bring to room temperature and roll out as desired.
If you have a Sweet Tooth and love Desserts; Check Out the Pies and Pasteries in The Classic Desserts Collection Cookbook.
Enjoy!
Dan
Labels: Desserts
posted by Dan @ 11:23 AM
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