Recipe Courtesy of Cooking.com.
This tender crust is similar to a cookie crust, is easy to work with, and doesn’t require any pre-baking before filling with fruit mixture and then baking. It works equally well as a baked crust for chocolate, banana, or coconut cream pies.
Nutrition Facts
Makes 2 pie crust disks
Facts per Serving
Calories: 191 Fat, Total: 12g Carbohydrates, Total: 18g
Cholesterol: 16mg Sodium: 147mg Protein: 2g
Fiber: 1g % Cal. from Fat: 57% % Cal. from Carbs: 38%
Cooking.com Tip: One thing all pastry chefs will tell you about making light, flaky pie crust is to not overwork your dough. Another trick is getting it rolled evenly so it bakes evenly. The secret? Rolling pin rings. By placing these rubber rings on the ends of your rolling pin, you can obtain dough that is the perfect thickness all the way around. The only thing left is to add a wonderful, fruity filling from the season’s harvest.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1/2 cup frozen vegetable shortening, cut into 1/2-inch pieces
- 5 tablespoons (or more) ice water
- 1 teaspoon vanilla extract
Preparation
- 1 Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 5 tablespoons ice water and vanilla in small bowl; add to processor and blend using on/off turns until mixture begins to form moist clumps, adding more ice water by teaspoonfuls if dough is dry.
- 2 Gather dough into 2 balls. Flatten each into disk; wrap each in plastic wrap and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
- 3 FOR A PRE-BAKED PIE CRUST: Line the pie dish with crust; crimp edges and bake at 375ºF. until golden and baked through and piercing crust in a few places with fork if crust bubbles, about 30 minutes. Cool and then fill with your choice of already prepared fillings, such as mousses, cream fillings, or lemon curd.
