Pie Crust for a One-Crust Pie
From The Red Lion Inn
Cookbook (Canada, UK), by Suzi Forbes Chase.
1/4 cup butter, cold
1/4 cup shortening
1 cup plus 2 Tbsp flour
1/2 tsp salt
1/4 cup milk, cold
Blend the butter and shortening together with a wooden spoon
in a small bowl.
Sift the flour and salt together into a large bowl. Cut in the
butter and shortening, using a pastry blender or two knives, until
the mixture resembles cornmeal. Add the cold milk, and blend
until it is absorbed. Roll the dough into a ball. Wrap it in plastic
wrap, and refrigerate until chilled, about 30 minutes. (Or, if using
a food processor, place the butter, shortening, flour, and salt in
the bowl; fit with a steel blade. Process until the mixture reaches
the consistency of cornmeal. With the processor on, add the
milk slowly through the funnel until the dough forms a ball.)
When you are ready to bake the pie shell, preheat the oven to
400°F (205°C) . To bake a one-crust pie shell, fit the crust into the pie plate,
and flute the edge. Prick the bottom and sides of the crust with a
If the shell will be filled with a cream filling that will not be
baked further, place a piece of parchment paper the size of the
pie plate inside the pie shell, then scatter pie weights or beans
on the bottom to weight it. This helps the shell to retain its shape.
The shell should be baked at 400°F (205°C) for 8 to 10 minutes, or until the
fluted edge is a golden brown. The weights and parchment
should be removed after 5 minutes of baking.
If the shell will receive a filling that requires further baking, the
crust should be prebaked 5 minutes only, without the addition of
the parchment paper and weights.
Yield: 1 crust
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