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Basic Pie Dough Recipe

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This recipe for Basic Pie Dough, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Akers Good
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 C. flour
1 tsp. salt
Combine with:
2/3 C. shortening
2 T. chilled butter
½ C. iced water

Directions:
Directions:
Double pie crust or single with a generous lattice
Sift together:
2 C. flour
1 tsp. salt
Combine with:
2/3 C. shortening
2 T. chilled butter
Cut in shortening/butter until mixture resembles large peas. Add up to:
½ C. iced water
Bring the dough together quickly. Dry pie dough just results in difficult dough to work with. Don’t be afraid to add water until the mixture is together. Avoid over mixing pie dough to avoid activating the gluten in the flour.
Shape pie dough into 6 inch discs, wrap in plastic wrap, and refrigerate at least 30 minutes before rolling dough out. These can be refrigerated for up to several days to be used as needed.
For a baked shell for cream pies or quiche, prick the pie shell thoroughly with a fork prior to baking to avoid air bubbles under the shell.

Number Of Servings:
Number Of Servings:
Double Pie Crust
Preparation Time:
Preparation Time:
N/A

 

 

 

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