Secret Piecrust
Submitted by randyd on May 27, 2006 at 8:48 am

DESCRIPTION
Secret Piecrust

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This recipe is based on the KitchenAid mixer using the paddle attachment. You must weigh the flour and the ice water. This uses WhiteLily flour, any other flour will change the amount of water.

12 oz WhiteLily Flour
3/4 teaspoon salt
1 tablespoon + 1 teaspoon white sugar
1 stick plus 2 tablespoons butter cut into tablespoon pats
1/3 cup Crisco
4.1 oz ice water

Weigh the flour in the mixing bowl. Add the sugar and salt. Run the mixer on stir speed with the paddle attachment for a couple of minutes. Stop the mixer and remove bowl from mixer., Add the Cisco to the bowl. Weigh and have ice water ready. Place bowl with the paddle in the freezer. Take butter from refrigerator and slice into whole tablespoon pats. Remove bowl from freezer and add the butter. Bump mixer a couple of times to prevent slinging out flour, Let the mixer run on stir speed until the butter is the size of marbles and big lima beans, then add chilled water pretty quickly as the mixer runs on stir speed until the doughs starts clumping and clinging to the beater, that is it. Divide in half and store in the cooler until you are ready to roll it out. Should be around 20 minutes.

Roll first crust out to 12ý diameter. Place in glass pie dish. Cut dough even with edge, Add leftover dough to the bottom of the 2nd dough ball then roll out top crust to 12ý diameter. Place on pie and cut dough leaving one inch over hang. Turn edge under bottom crust. Use fork to seal.