No Roll Pie Crust Recipe
- Makes 1 shell
- 1.5 cups of All-Purpose flour
- 1/2 stick of cold butter (4 Tbl.) cubed
- 4 Tbl. shortening
- pinch of salt
- 1Tbl. of sugar if using for a sweet filled pie. If using this recipe for a savory pie, omit sugar.
- 1 tsp. white vinegar
- *up to 2 tablespoons of cold water if needed
- Using a food processor, pulsate flour, butter, shortening, salt, and sugar until the mixture resembles coarse corn meal. If you don't have a food processor you can use a fork or your fingers. Add vinegar to the mixture and 1/2 Tbl. of cold water at a time until you get a workable dough. What is a workable dough? When the dough has enough elasticity that you can roll it out on a floured surface without it crumbling on you. You want to be careful only to add 1/2 Tbl. at a time because you also don't want to have it too wet. You just want to add enough water to your dough so it is workable.
- Instead of rolling the dough out, I grab a handful of dough and pat it into my pie plate (which has been coated with non-stick spray). As you pat the dough down, make sure you do it as evenly as possible. You want the crust to be approx. 1/8" high. Use any remaining dough to make "dough" strands to attach to the edging. To do this, take a ball of dough and rub your palms together back and forth to make a 1/4" thick strand. Place the strand around the edge of the pie plate. Crimp the edges of your pie crust by using a fork or your fingers. Use this crust for all any recipe calling for pie-crust. Enjoy!
- PS: I like to poke the bottom of my pie plate with a fork all over.
shell, flour, butter, tbl, salt, sugar, white vinegar
Taken from www.epicurious.com/recipes/member/views/no-roll-pie-crust-recipe-51420251 (may not work)