Water Whip Pie Crust Food

HOT WATER PIE CRUST I

Steps:

• In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
• Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
• Makes crust for one double crust pie.

PERFECT PIE CRUST - WATER WHIP METHOD

Steps:

• Measure the shortening in large metal or heat-safe bowl and break it up using a fork, Set aside.
• Sift the flour and salt into a separate bowl and set aside.
• Measure 1/4 cup water into a class measuring cup, then add the milk. Microwave on high about 45-60 seconds or until boiling.
• Pour the boiling water/milk mixture into the shortening and using a fork or a small whisk, whip it briskly until creamy. It will be smooth and creamy, about the consistency of mayonnaise.
• All at once, pour the flour/salt mixture into the creamy shortening and begin to stir with a round the bowl motion to combine the ingredients until it cleans the sides of the bowl. (Don't over-mix or the crust will not be tender and flaky.)
• Divide dough in half and press each half into a flattened circle. Cover with plastic wrap and chill for about 30 minutes. (You will notice little flecks of shortening throughout the dough. This is exactly how it should be.)
• Roll out each half using 2 sheets of wax paper.
• Form into pie shell (be careful not to stretch the dough as you place it in the pie tin or it will shrink when baked.)
• For a pre-baked pie crust, prick the bottom of the crust a few times with a fork (to avoid bubbling while baking) and bake 10 to 12 minutes at 450°.
• If making a baked pie, such as pumpkin, apple, etc. bake it according to the pie recipe directions. You may need to cover the crust edges with foil part way through baking so the crust does not get over-browned.

HOT WATER PIE CRUST

Steps:

• In a large bowl, add the first three ingredients and mix until creamy.
• This might take a couple of minutes; be patient.
• Add the remaining ingredients and mix until dough forms.
• Knead dough for two minutes.
• Wrap dough in wax paper and chill in the fridge for a minimum of three hours and a maximum of 24 hours.
• Makes two crusts or one crust with a lattice design on top.

HOT WATER PIE CRUST

Steps:

• Heat margarine and water till margarine melts; quickly bring to a boil.
• Place flour salt and egg yolk in a food processor. Start food processor and pour hot liquid in through the chute. Mix till a dough forms using knife blade.
• Place dough on a floured board or cloth and knead till smooth.
• Place in plastic bag and let rest 30 minutes.
• Use as needed.