Pie Crust

Monday, November 17, 2008

I’m going to be posting the recipes I used for my pie competition over the next couple of days. The first thing needed when baking pies is a crust. I’ve actually never made full sized pie crusts before. I went with a William Sonoma recipe that is similar to most pie crust recipes out there. I used butter flavored Crisco and the crusts turned out flaky and delicious. I made 4 crusts even though I only needed 3 just in case I needed that extra one.

See WS link for ingredient list for 1 pie crust and for food processor method. I made sure everything was VERY cold before making my crusts. I measured the ingredients into bowl and put them in the freezer for 45 minutes. I also put my mixing bowl and pastry cutter into the freezer for about 20 minutes.

Pie crust – from William Sonoma
For a 9-inch double-crust pie:
2 1/4 cups all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening
6 to 7 Tbs. cold water

Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 Tbs. at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.

With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a double-crust pie). The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days.

Dessert, Go-To Recipes, Pies and Tarts

3 comments »

12 Responses to “Cinnamon Roll Bundt”

#
1

Nutmeg Nanny — November 16, 2013 at 2:37 pm

I love bundt cakes, I love cinnamon rolls! Thank you for combining them for me 😉 looks wonderful!
#
2

Connie — November 18, 2013 at 11:12 am

I love Mary’s “I Love Big Bundts” feature on Food Librarian! Your Cinnamon Roll Bundt looks delicious, and quite possibly a great addition to an holiday table as it is different and unexpected.
#
3

Jocelyn (Grandbaby Cakes) — November 18, 2013 at 11:22 am
Thanks so much for sharing and trying my recipe!!
- beantownbaker — November 24th, 2013 @ 5:50 pm
  
  Thanks for posting it in the first place!
#
4

sara — November 18, 2013 at 3:45 pm
Yummy! This looks so delicious!!
- beantownbaker — November 24th, 2013 @ 5:50 pm
  
  It really is delicious!
#
5

food librarian — December 1, 2013 at 2:47 am
Jen, I can’t wait to try this!!!! It looks fantastic. And I need to work with you and this $5 pig out – or I need to bring this to my work. 🙂 Thanks for baking along with me…your blog is always such an inspiration to me! – mary the food librarian
- beantownbaker — December 1st, 2013 @ 6:55 pm
  
  The $5 pig out is awesome. Thanks for doing I Like Big Bundts again this year!
#
6

Sarah C — December 12, 2013 at 11:38 pm
I just made this cake as a breakfast contribution to a holiday food fest at work. It was a HUGE hit! People were actually waiting for me to arrive in the morning before they’d even tasted it, just because they saw it on the sign-up list. Then once people started eating it, they were actually emailing and IM’ing to rave about how amazing it was. My co-workers have now added it to the list of things they regularly ask me to make. 🙂
- beantownbaker — December 17th, 2013 @ 10:55 am
  
  That’s awesome to hear! Glad the recipe was such a big hit for you.
#
7

Homepage Optimierung 6020 — December 22, 2013 at 10:59 pm

Yes! Finally someone writes about Edellaubbäume.
#
8

sdmoviespoint — August 30, 2019 at 3:39 am

thanks for share post…