9 or 10-inch single crust
1 1/3 cups all-purpose flour
1 tsp. sugar
¼ tsp. salt
½ cup chilled vegetable shortening
3 tbl. ice-cold heavy cream or evaporated milk, more or less as needed.
Sift the flour, sugar, and salt together in a medium-size bowl. Using a pastry blender, a big serving for, or the tips of your fingers, cut in or pinch or squeeze the shortening until the mixture resembles a bowl of sweet peas. Toss the mixture quickly and lightly with a fork, sprinkle in the cream or milk. Continue tossing until the dough holds together when pressed.
With lightly floured hands, gather up the dough into a flat ball. Cover and refrigerated until you are ready to roll it out.
When you are ready to use, lightly flour your hands and surface to prevent sticking. Starting in the center, roll straight up to the edge. Turn the dough slightly and roll to the edge again. Repeat process until the dough has formed a circle that’s slightly larger than the pan.
To place the dough in the pan, you can roll it over your rolling pin or fold it in quarters.
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