Roll dough out to fit a 9 inch pie plate.
Lemongrass chicken soup. Cut flour into crisco and salt add egg water and vinegar. Then use a pastry blender to cut cold butter into the flour. Curious if you can make pie crust ahead of. This is a basic white flaky pie crust made in the food processor.
Mix well and roll out on floured surface. Work the butter into the dough until the bits are about pea sized. Use frozen or almost frozen lard butter andor shortening as your fat and ice water and then chill the dough well before rolling. Transfer pastry to pie plate.
Roll out the chilled pie dough into a 12 inch circle carefully place the dough into a 9 inch pie dish. If your pie recipe requires a pre baked pie shell such as banana cream pie french silk pie or a tart here is what to do. Press the dough evenly into the bottom and sides of the pie plate. Add egg water and vinegar.
Prepare the pie crust through step 6. Fill with pie weights fill the crust to the top with pie weights dry beans rice or sugar. Always start with cold butter says taste of home executive culinary director sarah farmer. Roll out larger ball on a lightly floured surface to fit a 9 in.
Cut crisco into flour and salt. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done. The secret to good crust is to have everything very cold and to handle it as little as possible. The first step in making pie crust is to quickly whisk together the salt and flour in a large mixing bowl.
This recipe yields a light and flak. Place crust in pie plate. Dice the butter and return it to the refrigerator while you prepare the flour mixture. When the pie crust is sufficiently chilled line the pie crust with aluminum foil.
Fill or bake shell according to recipe directions. Place the flour salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few.