Pastry for Pie Crust and so Much More!
Pie crust is a pastry dough that is used as a base or shell for pies. It can be made with different types of fats such as butter, shortening, vegetable oil, or lard.The most classic pie or pastry crust is made with butter1.A more forgiving pie crust is one that is made with a mixture of butter and shortening
Flaky Pie Crust
A relatively forgiving pie crust with delicious melt in your mouth flavor. Perfect for any open, lattice, or closed pie!
Imperial Pastry Flour
Chilled Butter, Lard, or Shortening
Daisy Hard Unbleached Flour
Using a pastry cutter, cut chilled butter into pastry flour into pea sized pieces.
In a measuring cup, beat 1 egg, add 1 tbsp vinegar, and fill up to 1 cup with water
Pour wet ingredients into dry and continue to work with pastry cutter until uniform and begins to ball
Form into tennis ball sized balls (dust hands with hard flour if necessary) - Chill 30 minutes
Sprinkle counter and dust rolling pin with hard flour. Roll out pastry until ¼ inch thick.
Roll around rolling pin and use to transfer into pie pan
repeat if necessary for top - extra pastry can be frozen
Glaze with a beaten egg prior to baking for a golden finish
Pastry can be pre-cooked or used raw. For best results start baking pastry @ 425f and reduce to 350f after 5 minutes