Saturday, June 8, 2013

Pie Shell/Crust


Pie Shell/Crust Recipe Regular or Wheat

Ingredients makes 2 bottom shells or 1 top and 1 bottom shells.

2 1/2 c all-purpose flour

1 tsp. salt
1 TBSP. sugar or Splenda
2 sticks of Butter cut into cubes and chill in the freezer for about 20 minutes
5 to 8 TBSP. of Iced cold water

I made my dough in the food Processor, here’s what you do.

Add your flour, salt, and sugar to your food processor pulse until combined. Scatter butter over flour and process until it starts to combine then add your water a TBSP. at a time, a ball begins to form at this time; all the flour should be combined by now if it’s a little sticky add a little more flour and pulse until combined, make sure nothing is left in the processor, wrap the dough in plastic-wrap and chill in the refrigerator for at least 30 minutes better after an hour. Flour your counter top, cut your dough in half, and start rolling out the dough to a circle shape wrap around your rolling pin place over your pie pan gently press the dough to the shape of the pan, prick holes with a fork now you must cut a sheet of foil and tuck into the pie shell very gently to the shape of the pie shell now pour some raw pinto beans on top of the foil and bake for 15 minutes pull out and lift the foil with the beans and bake pie shell for another 5 minutes pull out and fill with the coconut cream pie filling, top with meringue, sprinkle with coconut flakes,  bake until golden brown chill for about 2 to 4 hours or more. 


You can find more of my recipes in my group What's On Your Plate Amateur Foodie, click on the link

 
 

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