"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Plain pastry (pie crust) Recipe

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This recipe for Plain pastry (pie crust), by , is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Pinter
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
For 8-9 inch double crust pie:

1 1/2 cups sifted flour
1/2 tsp. salt
1/2 cup shortening
4-5 Tblsp. cold water

For 10 inch double crust pie:
2 cups sifted flour
1 tsp. salt
2/3 cup shortening
6-7 Tblsp. cold water

Directions:
Directions:
Sift together the flour and salt or mix thoroughly. Cut in the shortening with a pastry blender or fork until pieces are size of small peas.
Sprinkle water, a tablespoon at a time, over part of mixture. Gently mix with a fork. Push to one side of bowl. Sprinkle next tablespoon water over dry part; mix lightly, push to moistened part at side. Repeat until all is moistened. Gather up with fingers; form into ball. Let stand several minutes. Divide dough in half. Form ball. Flatten slightly and roll on lightly floured pastry cloth. Roll dough 1 inch bigger than pan. If edges split, pinch together. always roll from center out to edge. Use light strokes.

For one crust to be pre-baked, pat into pan and cut 1/2 inch bigger than edge. Tuck edge under and flute with your fingers or a fork. Poke holes in bottom with fork and bake at 400 for 12-15 minutes.

For a 2 crust pie, lay one piece in pie pan, carefully poking into the corners, cut even with edge of pan. Roll out second crust 1 inch bigger than pan. Place on top of fruit, cut edges 1/2" larger than pan. Tuck top crust under bottom crust, all the way around. Flute with fork or your fingers. Bake according to directions.

Personal Notes:
Personal Notes:
Be careful not to handle the dough too much or knead it, to prevent it from getting tough.

 

 

 

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