Perfect Pie Crust

Blog, Food, Talk About Town — By admin on February 21, 2010 11:38 am

Pick up the next issue of Routes where we will have an awesome Coconut Cream Pie filling to go with this flaky crust.

Pie Shell

Pie Shell

Beverly Pell, Heartland Café, Okotoks

Ingredients:

1 1/4 cups all purpose flour

1/4 tsp salt

1 tsp white sugar

1/3 cup of cold shortening

1/4 cup approximately very cold water

Method:

• In a medium sized stainless steel bowl, mix together flour, salt, and sugar.
• Cut in cold shortening with a pastry cutter until pieces are about the size of pearls.
• Add a small stream of water into flour mixture while simultaneously mixing dough with a fork to evenly moisten.
• Dough should not be wet and stick to your hands but have just enough water to hold the dough in a ball.
• On a lightly floured surface, flatten dough into a round 5” disk, and roll dough from the center to the edges to form a circle about 12” in diameter to fill a 10” pie shell.
• Trim dough to one inch beyond the edge of the pie plate and fold under the extra pastry.
• Make a scalloped edge with your fingers or gently press top edges with a fork for desired look.
• Generously prick the bottom and sides of the pastry with a fork and bake at 220º C (400º F) oven until golden brown. Set aside to cool.

Tags: Heartland Cafe, Okotoks restaurant, pie crust, routes, Routes Magazine