Serious Eats: Talk
Pie Crust Ingredients Conversion
I've been meaning to ask this question for some time, but I've been a little embarrassed. I plan on making a mushroom tart using a pie crust tomorrow, though, so I figure I should ask it now.
I've been very happy with the Joy of Cooking basic pie crust recipe over the years, but I notice lately that it's not been making _enough_ crust. I'd like to keep the same proportion of ingredients but make enough crust this time to use a slightly larger pie plate (when using the regular pie plate made far too little crust in the first place).
I'm not great at math, and I'm not sure if simply making one and a half of my recipe will make a good amount without too many leftovers anyway. Forgive the stupidity of this question, but I always run out of crust these days using the following Joy of Cooking recipe. Can anyone come to my rescue?
2 cups all-purpose flour (sifted, then measured, then resifted with:)
1 teaspoon salt, with
1/3 cup shortening
1/3 cup chilled butter
approximately 5 Tablespoons water.
Obviously I'm not enough of a baker to weigh my ingredients, and I don't plan to anytime soon.
Of course I could just use more than half of my regular recipe to make a deeper-dish mushroom tart tomorrow, and then make, like, jam hand pies with the leftover crust -- but I'd like to have a recipe that I can simply halve when making a bottom-crust pie, or use whole for a two-crust pie.