This recipe I developed because of always getting tough crusts. Tough crust happens because of using all-purpose flour that has gluten. Gluten is wonderful in breads, but not in a pie crust. I have given this recipe to my students in Cake Decorating Class and they have said it is the very best recipe for a pie crust, so out there in cyber space, enjoy!
*These flours have little to no gluten
**Crisco is Hydrogenated (deadly)
Mix altogether in mixer with dough hook, let rest in fridge. for 30 minutes, then use as needed. This recipe can be frozen and thawed several time with no ill effect on the pie crust, it stays flakey.
|Servings:||2 double pie crusts|
|Time:||20 Minutes Preparation Time|
whatever pie is needed Minutes Cooking Time
By Cricket Girl from Atascadero, CA
Cricket girl, how many pie crusts does this make? Isn't lard just as bad for you as Crisco? Why does the hydrogenized Crisco make it bad?
This is feedback on the difference between "Lard & Crisco"
Lard is from the strips on the back of hogs, it has been cleansed, animal fat is much easier for us humans to digest than Hydrogenized or Hydrogenated Crisco, for Crisco to be wonderfully white & stiff; it is oil to begin with, then the hydrogenating begins by the process of running/pushing or processing with hydrogen & Nickel through the oil. Nickel is used for a car battery, it is a very harmful to the human body if ingested. Google Hydrogenated oils & the effects on the human body, you will be suprised the results, also, look up what the effects of Microwaves have on foods, that one will blow you away, there are 3 countries that refuse to have microwave ovens in their countries, 2 of them are China & Russia, I have forgotton the other. Microwave ovens destroy food enzymes, minerals & vitamins that our bodies need to have for better health.
I have not researched about the difference between lard and hydrogenated shortening. I know what lard is, I grew up on a farm where we raised hogs, but it is not good for you either; clogs your arteries.
But the thing you write about microwaves is a myth! Where do you get this information? Here is a website that explains a microwave and I suggest you read it.
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Mix together with a pastry cutter or fork until it is mealy and crumbly. A good glaze for your pie tops: 1 egg, beaten and 1/4 cup milk stirred together. Brush or spoon over the top and sprinkle with sugar. Makes them golden brown and slightly shiny. These will not get soggy either. Pie dough does not like to be handled a lot. The less it is worked after the liquid has been added, the flakier the crust.
By Robin from Washington, IA