2019-03-01_Cooking_with_Paula_Deen_Special_Issues

11 PAULA DEEN’S BEST CAKES & PIES

PIECRUST

Perfectioƕ

Preparing a piecrust from scratch is fast and

does not require any special equipment. Here, Paula

shows you her time-tested steps for achieving

a tender, fl aky crust, plus pretty ways to decorate

your piecrust. Then, turn the page for steps to

weave a lattice and helpful hints for crumb crusts.

Basic Piecrust

Makes 1 (8- to 10-inch) piecrust

2 1⁄3 cups all-purpose fl our

1 tablespoon sugar

½ teaspoon salt

6 tablespoons cold unsalted butter, cubed

6 tablespoons cold all-vegetable shortening,

cubed

8 tablespoons ice water

1. In a large bowl, whisk together fl our, sugar,
   and salt. Using a pastry blender, cut in butter
   and shortening until mixture is crumbly. Using

a fork, stir in ice water 1 tablespoon at a time just

until mixture comes together and starts to form

a ball. (You may not need to use all the water.)

2. Turn out dough onto a lightly fl oured surface, and
   gently knead just until dough holds together. Shape
   into a disk, and wrap in plastic wrap. Refrigerate for
   1 hour.


3. Let dough stand at room temperature for 10 to
   15 minutes. On a lightly fl oured surface, roll dough
   to a 12-inch circle. Press into bottom and up sides of
   a regular or deep-dish 8- to 10-inch pie plate.
   Trim excess dough. Fold edges under, and crimp
   as desired.