Pie Crumbs

From the King Arthur Flour recipe for Classic Double Pie Crust:

  • 300 g all purpose flour
  • 1 1/4 teaspoons salt (less if using salted butter)
  • 46 g shortening (1/4 cup)
  • 142 g cold unsalted butter (10 T)
  1. Combine the flour, salt and shortening in a food processor and pulse until fine crumbs.
  2. Cut the butter in to dice-sized pieces, add to food processor and pulse just enough to distribute. Chunks of butter are actually good for the crust.
  3. Store in a plastic bag in the freezer.
  4. To use, about 250g of pie crumbs are enough for one crust. Let them thaw for 30 minutes or so, then work in enough water to make the crust as usual.

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