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 “Caramel (Cup)Cake with Caramelized Butter Frosting (Daring Bakers)”

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Speedbump Kitchen — November 29, 2008 at 3:44 pm

Great job! You’ll be hooked into the magic of caramel now!!
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Gretchen Noelle — November 29, 2008 at 5:22 pm

Perfect swirls on top! I am so impressed! Great job!
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CB — November 29, 2008 at 9:35 pm

Mmmm… cupcakes and caramel! YUMMY! I totally have to star this one for my baking bucket list!
/Clara
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4

Gail — November 30, 2008 at 4:23 am

Congratulations on a successful Db month – these cuppers look delicious!
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Joelen — November 30, 2008 at 6:25 am

I love that you chose to do cupcakes rather than a cake. (I prefer cupcakes and smaller portions anyday!) As for adding the salt – love the idea too! Great job 🙂
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Dolores — November 30, 2008 at 6:58 am

Beautiful cupcakes. Thanks for baking with us this month!
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Sheltie Girl — December 1, 2008 at 11:04 pm

Your cup cakes are simply beautiful. I love the swirly frosting on top.

Natalie @ Gluten A Go Go
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Claire — December 2, 2008 at 3:43 am

Your swirls are perfect! Great job.
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sterling — December 2, 2008 at 5:24 am

Absolutely fantastic! They look great. Makes me wish I had made cupcakes 🙂
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Jen — December 2, 2008 at 2:45 pm

Thanks everyone. These qere quite tasty. Hubby said they were his favorite cupcake I’ve ever made!!
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Allergy Mom — December 2, 2008 at 4:49 pm

OOh, I love your swirly cuppy cakes! I wish I’d salted my caramal, too…
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~Amber~ — December 5, 2008 at 2:23 pm

Your cupcakes look delicious! Congratulations on a successful challenge.