Thursday, August 25, 2016


2 1/2 cups White Lily all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1/2 cup solid shortening, chilled and cut into small pieces
1 tbsp sour cream
4 - 5 tbsp ice water

In a large bowl, combine the flour, salt and sugar; add the butter and cut into the flour mixture using two knives or a pastry cutter. Add the shortening using the same procedure. Mix in the sour cream. Sprinkle 3 tablespoons of the ice water over the dough mixture. Use a large rubber-type spatula to press down until the dough sticks together. Add more water, one tablespoon at a time if needed.

Divide the dough in half and shape each half into a ball using floured hands. Flatten each ball into a disk. Dust each side with flour, wrap in plastic wrap and refrigerate 30-40 minutes before rolling out.

Lightly flour a clean countertop and a rolling pin; remove one disk from the refrigerator and roll out until it is a couple inches larger in diameter than your pie pan. Brush the top of the dough lightly with flour and fold in half. Place the folded dough into half of the pan and unfold. Trim the excess to 1/2-inch from the edge of the pie pan and fold dough under.

Add desired filling, roll out the other dough,place atop filling, trim excess and fold under. Using a fork, press edges to seal or make a fancier edge by pinching together with fingers.

Note: File Photo

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