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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift together the flour and salt; sift again. Cut in the shortening or lard with a pastry blender or two knives until the mixture resembles coarse cornmeal. Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork. As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes. Handle the dough as little as possible. Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness. The pastry should be about 1 1/2 inches larger than the the pie plate. Repeat with the other half of dough for a double crust pie, or freeze the remaining dough for a future pie. Makes enough for a double crust for a 9- or 10-inch pie, or two single crusts. | 2. My Note: I trusted this one and had a wonderful result. The juices from the filling didn't even make the crust soggy. Like some PotPie Do. | 3. * If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 350*F. oven for about 3 minutes; remove from the oven and prick some more if the crust is puffing up. Return to the oven and bake 5 minutes longer. Place on a wire rack to cool, then fill as recipe directs. | 4. * For best results, refrigerate all ingredients prior to making the dough - even the flour. | 5. *Use pastry flour or all-purpose. Bread flour has too much gluten to make a tender crust, and cake flour is too soft to give the proper body. | 6. *Lard and shortening produce the most tender crusts. You may use half lard or shortening and half butter if you want the buttery flavor. | 7. *The pockets of fat make the flakiness in the crust. Use a pastry blender or 2 knives to cut in fat. Dough should still have some pea-size pieces. Handle as little as possible with your hands. | 8. *All liquids should be ice-cold. | 9. *For a flakier crust, substitute ice cold sour cream or heavy cream for the water. | 10. *Sugar in a pastry dough sweetens and tenderizes. | 11. *Blend liquid in just until the dough begins to hold together. Overworking toughens the dough. | 12. *Chill the dough for 30 minutes for easier rolling. | 13. *To prevent a soggy crust, refrigerate for 15 minutes before filling or seal by brushing with slightly beaten egg white, then refrigerate for 15 minutes. | 14. *Setting the pie pan on a metal baking sheet during baking also helps prevent soggy crusts. | 15. *Enhance the flavor of your dough by adding spices such as nutmeg, ginger, or cinnamon. | 16. *Meringue won't "weep" if you blend a teaspoon of cornstarch into the sugar before beating it into the egg whites. | 17. *Sprinkle toasted ground nuts or fine cookie crumbs over the dough and gently press them in before filling or baking. | 18. ** How to Freeze Pie Crust Dough ** | 19. Take some of the work out of making pie by making your pie crusts ahead and freezing them. Here's how: | 20. Option 1: | 21. 1. Make up the dough for your pie crust, following the instructions in the recipe that you've chosen. | 22. 2. Then, form the dough into a ball; and place it in a freezer bag, or wrap it in a double layer of plastic wrap. Label and date it. | 23. Note: If your pie crust recipe makes more than one crust, divide the dough into individual pie amounts before freezing. | 24. 4. Store your dough in the freezer for up to three months. | 25. To Use: Thaw your pie dough in the fridge overnight. Then, roll it out as usual. | 26. Option 2: | 27. 1. Make your dough; roll it out; and form your crust in a pie plate. | 28. 2. Then, stick the whole thing – pie plate and all – in a freezer bag. | 29. To Use: Thaw your pie crust in the refrigerator overnight, and proceed with your pie recipe; or use your crust frozen, and simply add a couple minutes to the normal bake time. | 30. Tips: Keep a couple pie crusts in the freezer at all times for easy last-minute desserts. | 31. Think about making your pie filling ahead, too. | 32. Make your pie crusts in disposable pie plates, so you can make a bunch at once (this will also make them easy to stack in the freezer). | 33. *And practice! Every time you make a pie crust from scratch, it will get easier. Soon it will take only a few minutes - less time than letting a refrigerated crust soften at room temperature. And the cost savings are really tremendous. Have fun experimenting! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
vegetable shortening	1/2	cup	chilled	922.5	0.0	0.0	102.5
ice water	3	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.