Try this Never Fail Pie Crust recipe.
- Carbohydrate 17.3983885701444 g
- Cholesterol 7.17503588414237 mg
- Fat 13.0400436624487 g
- Fiber 0.633916678648862 g
- Protein 2.31842500295354 g
- Saturated Fat 5.19959790714607 g
- Serving Size 1 1 Serving (42g)
- Sodium 297.880537153245 mg
- Sugar 16.7644718914956 g
- Trans Fat 0.638758652897229 g
- Calories 198 calories
Step-by-step
- Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs.
- Mix together egg, vinegar, and water. Pour into flour mixture, and mix together.
- Roll dough out between wax paper; no extra flour is needed to roll out dough if wax paper is used. Use as directed in recipe.
Working Without a Pastry Blender
Many bakers rely on specialized wire pastry cutters to cut fat into flour. This formulation requires no such investment. Use two butter knives held in opposite hands, or simply rub the shortening into the flour using your fingertips. Keep movements swift to prevent hand heat from melting the fat. The goal is pea-sized clumps distributed evenly throughout the dry ingredients.
The Science of Acid and Protein
Vinegar introduces acetic acid to the mixing bowl. Acid inhibits gluten development by lowering the pH of the dough. Less gluten formation yields a tender baked crumb instead of a tough, bread-like chew. The egg yolk supplies lecithin, an emulsifier that binds the water and fat phases together smoothly. Hydrate the mixture only until it clings together.
Rolling Between Wax Paper Sheets
Rolling dough directly on a wooden counter requires extra flour that toughens the final product. Place the ball between two large sheets of wax paper instead. Roll outward from the center with consistent pressure. Chill the flattened disk for at least 30 minutes if the kitchen ambient temperature exceeds 70 degrees Fahrenheit. Peel away the top layer of paper carefully before inverting the round into your pan.
