Basic Pie Pastry

A food processor makes the first step a cinch. Simply pulse the shortening mixture for coarse crumbs.

The key to m aking a flaky crust is to avoid overmixing when adding lemon-lime soda to the flour and shortening mixture, Process just until the mixture comes together.

To flute the pie's edges, position your index finger or thumb on the inside of the crust. Place your other hand's thumb and index finger on the outside edge and pinch around the index finger to form a V shape.

 
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