Market at Dothan features seasonal recipes, so that you can buy your local ingredients from our farmers. Cooking and Eating locally, year round has never been easier or tasted so good! Bon Appetit Y’all!
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Recipes in Season (5)
* Eggs (2)

Pie Crust

For one 9" crust.

Method:

Measure all but the water into a large stainless or glass bowl. Using a pastry cutter work the ingredients until they resemble small peas. Add the water one tablespoon at a time mixing well with a fork. You’ve added enough water when dough holds well together without feeling too dry or wet. Gather dough together pressing tightly into a disk. Securely wrap in plastic wrap and refrigerate overnight.

Unwrap the crust and place on a floured surface. Sprinkle with enough flour to prevent a crust from adhering to a rolling pin. From the center roll out into a disk pressing edge together as you go. When finished, dough should be approximately 1/16" deep. Use a stainless pastry scraper to loosen from work surface draping over rolling pin. Ease into a pyrex or stoneware pie place. Fold excess dough under rim and make a decorative edge.

For a baked shell, preheat oven to 475 degrees. Prick bottom and sides with a fork. Lay in parchment paper then fill with about two cups of dried beans. Bake for five minutes then remove beans and paper. Continue baking for an additional 5 minutes or until bottom appears dry and the rim is golden.

Cool completely on a wire rack before filling.

Source: 50 years of trial and error. (Entered by Laura King)
Serves: 9" pie crust


Ingredients
1-1/3 Cup Unbleached, white flour
1/2 teaspoon Salt
1/4 Cup Good quality, COLD shortening
1/4 Cup Cold, unsalted butter, cut into pieces
3-4 Tablespoons Ice Water

Step by Step Instructions
  1. Bon Appetit!

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