Foods Class: Lesson 2: Fresh Peach Pie

Easy Crust in a Bag

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/8  teaspoon salt
1/4 cup cold butter, cut into 1/2 inch pieces
3 tablespoons cold vegetable shortening
4 tablespoons ice water

Measure flour, sugar, and salt into a gallon-size plastic bag.  Seal and shake the bag to combine.  Add the chilled butter pieces and shortening to the bag. Make sure the pieces are cut into individual pieces and no big clumps go on (well, no clumps bigger than a raspberry).  Press down on the bag with your palms.  The goal is to flatten the butter and shortening and coat them with flour.  Open the bag and add the ice water.  Reseal then press and shake until the dough holds together.  (Add more water if necessary.)   Turn the dough onto a lightly floured surface, knead it together.  Flatten into a disk, wrap in plastic and chill for at least 30 minutes.  Roll out the disk on a lightly floured surface until you have a circle that is about 12 inches in diameter.  Line a 9-inch pie plate with the dough, trimming any extra dough from the edges with a sharp knife.  Return it to the refrigerator until you are ready to make the pie.  Makes 1 crust.