Pie Crust

This recipe makes 2 single crusts or 1 double crust

• 3 cups all purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 2 sticks unsalted butter (cold)
• 3/4 - 1 cup ice water
• 1 tsp white vinegar

1. stir flour, sugar and salt in a large bowl. Use pastry blender or grater to cut butter into pea sized pieces
2. combine water and vinegar and add to flour/butter mixture. stir with for till dough holds together
3. form dough into a ball, divide in 2 and flatten into disks. wrap in plastic and chill for 1 hour
4. place disk (Floured) between 2 sheets of wax paper, roll in a 14 inch circle
5. transfer to greased pie plate, press into plate and leave a 1/2-1 inch overhang

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Second Pie Crust Recipe

Makes 1 single pie crust

Kristian used this with lemon meringue pie

• 1 1/4 cup(s) all-purpose flour
• 1/4 teaspoon(s) salt
• 4 tablespoon(s) butter or margarine, cold, cut up
• 3 tablespoon(s) vegetable shortening
• 3 tablespoon(s) (add more as needed) ice water

1. In a large bowl, combine flour and salt.
2. With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
3. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
4. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight.
5. Preheat oven to 425 degrees F.
6. On floured surface, with floured rolling pin, roll dough into 12-inch round.
7. Ease dough into 9-inch glass pie plate; gently press against side of plate.
8. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge.
9. Line pie shell with foil and fill with pie weights or dried beans.
10. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden.
11. If shell puffs during baking, press it down with back of spoon. Cool on wire rack.

Tips & Techniques

For a deep-dish pie shell, prepare recipe for baked pie shell as above but increase flour to 1 1/2 cups, shortening to 1/4 cup, and ice water to 5 to 6 tablespoons.

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[[ http://www.foodnetwork.com/recipes/emeril-lagasse/steak-and-mushroom-pie-england-recipe/index.html

Emeril’s Pastry Topping]]

• 3/4 cup plus 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 5 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons cold water

1. Into a medium bowl, sift together the flour and salt.
2. Add the butter and work in with fingertips until coarse crumbs form.
3. Add enough cold water 1 teaspoon at a time to form a smooth dough, being careful not to overwork the dough.
4. Cover and let rest, refrigerated for 30 minutes before rolling out.