Shortcrust or Pie Crust

For some reason a lot of people have a hard time making a decent pie crust. I don’t get it really, it is one of the easiest things in the world to make and if you can’t make it…you can just as easily buy it.  I’ve always found this recipe works just find for me and gets you a lovely flakey crust.  It works great with Cheese, Onion and Bacon Quiche!

Difficulty:  Easy
Serves:  1 crust

Cooking time:  25 minute

Ingredients:

Shortcrust:
1 3/4 cup or 225g flour
1/4 cup of 50g butter
1/4 cup or 50g shortening or lard (I used Crisco)
½ teaspoon salt
2 teaspoons sugar (If you are making this for a dessert, omit if it is for something savoury like a quiche)
Ice water

  1. In a bowl dump the flour, butter, shorting, salt and sugar (if applicable).
  2. Work the mixture in your hands until well combined.
  3. Add a teaspoon of water at a time, mixing with your hands as you go along, until the mixture starts to pull away from the bowl during handling.  It will be complete when you can gather the mixture together into a ball.
  4. Shape the dough into a ball, wrap in plastic wrap and place in the fridge for 30 minutes.
  5. Preheat over to 350˚F or 180˚C.
  6. After 30 minutes roll the dough out on a floured surface until 1/8 inch thick and place in your quiche dish.  Do not stretch the pastry or it will shrink when baking.
  7. Poke the bottom of the dough many times with a fork to help release steam while baking.
  8. Grease a piece of foil or parchment paper to place on top of the dough.
  9. Pour dry beans or ceramic baking weights onto the foil and place in the middle of the over to bake for 10 minutes.
  10. Take the crust out of the over and remove the foil and weights.  Place the crust back into the over for 15 minutes until just baked.

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