Individual Persimmon Pie with Vanilla Bean Ice Cream
=== PIE CRUST === 2 cups Flour 1/4 teaspoon Salt 1 1/2 teaspoons Sugar 1 cup Solid vegetable shortening 1/2 cup Ice water === FILLING === 1 tablespoon Butter 2 pounds Persimmon -- ...
Ingredients
- 1/4teaspoonsalt
- 11/2 teaspoons sugar
- 1cupsolid vegetable shortening
- 1/2cupice water
- 2pounds persimmon -- medium diced
- 1cupgranulated sugar
- 1/4cupgrand marnier
- 1/2cupcold water
Directions
- 1
PIE CRUST === 2 cups Flour 1/4 teaspoon Salt 1 1/2 teaspoons Sugar 1 cup Solid vegetable shortening 1/2 cup Ice water === FILLING === 1 tabl
- 2
Add the shortening and work it through with your hands until the mixture resembles coarse crumbs
- 3
Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough
- 4
Wrap the dough in plastic and refrigerate for at least 30 minutes
- 5
Remove the dough from the refrigerator and place it on a lightly-floured surface
- 6
Divide the dough into fourths
- 7
Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-inch thick
- 8
Preheat the oven to 425 degrees