Every great pie begins with a great crust, this recipe made with a few simple ingredients.
Flour, salt, cold water, sugar and butter. Flaky, tender, buttery pie crust made from shortening and butter, so if you decide, you can replace the half of butter to shortening. Important to mention that you need cold fat. Chilled butter and chilled shortening and you need ice cold water. Why the emphasis on temperature here? Keeping your pie crust as cold as possible helps to keep the fat from melting. If the butter melts before baking, you lose the flakiness of the pie crust.
It’s important to know that this recipe is enough for a double crust pie. If you only need a single crust for your pie, you may cut this recipe in half. Otherwise the crust can be held in refrigerator for several days also.
Let’s see the steps below, it is so simple and the product is godlike.
Better to use fresh plum but if you have frozen you can resort that too. Before you start to prepare the crust just take out from refrigerator the frozen plum or half and remove the seed from fresh one and add 2-3 teaspoon sugar and 1 teaspoon cinnamon.
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