Camucha’s Pie Crust

Camucha Hoffman is Roger’s cousin’s wife, originally from Peru. She now lives in Northern California amid peach orchards and grape vineyards and is famous for her perfect pies. It’s all in the crust!

2 tsp salt
1 Tbsp sugar
⅓/4 C shortening
1 egg
1 Tbsp vinegar
½ C cold water
dry climates add about 1½ tsp water

Mix flour, salt and sugar. Cut in shortening until crumbly. Whisk egg, vinegar & water. Refrigerate both mixtures separately 1 hour.

Drizzle ⅓ of liquid at a time over dry ingredients and toss lightly w/spoon. Don’t handle or press together too much. Measure out four 10 oz portions, wrap into slightly flattened rounds with plastic wrap and refrigerate 1 hour.

When ready to use, roll out between sheets of plastic wrap. Crust dough will keep in fridge 1 week, in freezer for 2 months. To use in a recipe that calls for pre-baked crust, bake at 450ºF for 10-12 minutes.

Yields: 4 pie shells

Time to make: 2 + hours

Source: Camucha Hoffman

Published in: on November 17, 2009 at 6:36 pm  Leave a Comment  

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