Big's Pie Crust Recipe

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Apr 20, 2009.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Please give this a look, it was one of my old favorite tv chefs Lidia Bastianich, that gave me the idea to use egg yolks in crust, she using it in a WONDERFUL almond meringue torta... I modified my old pastry crust recipe and use TWO egg yolks. This crust works well with quiche, pot pies, and my old standby apple gallette... Give it a try someday. Critical is using very cold butter, CHILL your shortening for a couple hours in the fridge and use the bare minimum of water, I like to plop my pastry in a plastic grocery store bag and rest overnight if I can... Can be rolled out paper thin and is flaky as can be...

    Mis en place

    4 cups all purpose flour
    2 tbls white sugar
    1 tsp. salt
    1 stick cold butter cut in tiny cubes
    1/2 cup shortening chilled very cold, cut into small cubes at prep time
    2 egg yolks,
    4-6 oz. very cold ice water


    Place flour in mixer bowl, add salt and sugar, now start on low speed and add bits of butter, then shortening until all is added, now add egg yolks one at a time. Mix on medium low until it starts taking on a pea sized consistency. Now add just a PINCH of cold ice water at a time, stop water and mixer when it JUST comes together a little. Bag in a grocery store plastic bag and refrigerate for at least 6 hours, or overnite. Roll out on a floured board for best results...

    almond meringue torta using this crust recipe...
    Last edited: Apr 21, 2009

BackYard Chickens is proudly sponsored by