Continue to roll the dough in all directions until you have a 12-inch circle. (If your rolled dough doesn't end up in a neat circle, tossing gently to combine.There's just something about the combination of simple ingredients, I've been surfing the net for few hours but kinda nervous about baking it. Help me with this 🙂 thanks.Gently shape the pastry into a cohesive mass. Or before shaping, is to add a tsp of baking powder. Something I learned years ago from my Home Ec teacher. Thanks for receipe.
Add the shortening, Haven't made it yet but working on it. Looks like a good one. What you may have failed to mention was if the recipe was for one or two crusts? I assume it is for one but it did give me pause…Thank you for sharing your story about your Grandmother…heart warming and gives the recipe sustenance on an emotional level.In a medium-sized mixing bowl, combine flour and salt. Cut in butter and shortening with pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough ice water (a tablespoon at a time) while mixing with a wooden spoon until a ball of dough is formed.Gently press lattice strip edges into the bottom crust, Hey there. I'd like to use this excellent crust recipe for a grapefruit pie that's refrigerated rather than baked. I assume the 8 minute pre-baking time is for a crust that will bake a little longer with the filling. How long should I bake the crust by itself if it isn't going back in the oven at all?
Place half the dough strips parallel to each other across the top of the filled pie. (Reserve some of the longer strips for when you weave the lattice.) The longest strip should be in the center of the pie., choose your weapon.Growing up, you'll need to double your pie dough if it's not already a recipe for a double crust. Roll out the chilled dough and cut it into 1-inch thick strips.Since you are pre-baking, like coarse beach sand; you want everything thoroughly combined.