{"id":25,"date":"2010-11-18T19:53:28","date_gmt":"2010-11-18T19:53:28","guid":{"rendered":"http:\/\/ladyharleyrecipes.com\/?p=25"},"modified":"2010-11-18T19:53:28","modified_gmt":"2010-11-18T19:53:28","slug":"basic-sweet-pie-crust","status":"publish","type":"post","link":"https:\/\/donaldroyerdesign.com\/francais\/basic-sweet-pie-crust\/","title":{"rendered":"Basic Sweet Pie Crust"},"content":{"rendered":"<h1><span style=\"color: #008000;\"><strong>Basic Sweet Pie Crust<\/strong><\/span><\/h1>\n<p>&nbsp;<\/p>\n<h2><strong>METHOD:<\/strong><\/h2>\n<p>Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.<\/p>\n<p>Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.<\/p>\n<p>Yield: Dough for 1 single-crust pie<\/p>\n<p><strong><a title=\"back to blueberry custard pie\" href=\"http:\/\/twitterfriendsrecipes.com\/blueberry-custard-pie\/ \">back to previous page<\/a><\/strong><br \/>\n* 1 1\/2 cups plus 2 tablespoons bleached all-purpose flour<br \/>\n* 1 tablespoon sugar<br \/>\n* 1\/2 teaspoon salt<br \/>\n* 6 tablespoons (1 stick) unsalted butter, cut into 1\/4-inch pieces and chilled<br \/>\n* 2 tablespoons vegetable shortening<br \/>\n* 5 tablespoons ice water, or as needed<br \/>\n30 mins<br \/>\n1 crust<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basic Sweet Pie Crust &nbsp; METHOD: Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days. Yield: Dough for 1 single-crust pie back to previous page * 1 1\/2 cups plus 2 tablespoons bleached all-purpose flour * 1 tablespoon sugar * 1\/2 teaspoon salt * 6 tablespoons (1 stick) unsalted butter, cut into 1\/4-inch pieces and chilled * 2 tablespoons vegetable shortening * 5 tablespoons ice water, or as needed 30 mins 1 crust<\/p>\n","protected":false},"author":1,"featured_media":1019,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[49,44,50,51,47,52],"class_list":["post-25","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-baking","tag-desserts","tag-light-and-fluffy-pie-crust","tag-pie-crusts","tag-recipes-2","tag-sweet-pie-crusts"],"_links":{"self":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":0,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/25\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media\/1019"}],"wp:attachment":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/categories?post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/tags?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}