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 Agave
Apple Pie |
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Agave Apple Pie
The
Best Pie Crust
3 c. flour 1/2 tsp. salt 1 1/4 c. Crisco (cold) 1 egg 1 T. vinegar 1/4 c. cold water Mix flour and salt. Cut in shortening until crumbly, and pieces of shortening are no larger than a pea. Beat egg and mix with vinegar and water. Pour the egg mixture into the flour mixture and mix until all the flour is absorbed. Roll out thinly on a floured pastry board. This will make two 2-crust or 4 single crust pies. Why add vinegar to your pie crust dough? When flour is mixed with water, gluten is formed--these are the protein strands that are necessary in yeast bread making, etc. When making quick breads the mixture is only mixed until blended--never overmixed--so that too much gluten is not formed. The vinegar is used in your pie crust recipe because the acid (along with the shortening) keeps the gluten strands from getting too long-thus resulting in a tender, flaky crust or pastry.
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