Ingredientes para Martha White's Perfect Pie Crust
- All Purpose Flour
- Salt
- Shortening
- Water
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Cómo preparar Martha White's Perfect Pie Crust
- Whisk together 2 cups Martha White all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut in 1/3 cup (6 tablespoons) shortening using a pastry blender or fork until the mixture resembles coarse crumbs.
- Cut in the remaining 1/3 cup (6 tablespoons) shortening until the mixture is the size of small peas.
- Sprinkle 4 1/2 to 5 tablespoons of ice-cold water over the mixture.
- Gently stir with a fork until the dough just begins to come together. If dry spots remain, add 1/2 teaspoon of water at a time until the dough forms a ball.
- The dough should be moist but not sticky. If it's too sticky, add a little more flour; if too dry, add a tiny bit more water.
- Form the dough into 1 or 2 balls. Flatten each ball to 1/2-inch thickness, rounding and smoothing the edges.
- On a lightly floured surface, roll out the dough to an 11-inch circle. (For a double crust, repeat with the second ball).
- Carefully roll the dough around your rolling pin.
- Gently unroll the dough into a 9-inch pie pan or 9-10 inch tart pan.
- Fit the dough into the pan evenly, avoiding stretching.
- **For a one-crust pie:** Preheat oven to 475°F (246°C). Prick the bottom and sides of the pastry generously with a fork. Bake for 8-10 minutes, or until lightly golden brown.
- **For a two-crust pie:** Follow your chosen pie recipe instructions.
- Cool the crust completely on a wire rack before filling (about 15 minutes).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
10g
Carbs
3g
