"Do vegetarians eat animal crackers?"--Unknown

Pie Crust (two 10" crusts) Recipe

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This recipe for Pie Crust (two 10" crusts), by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Manwiller, Joyce
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 stick (12Tbs) unsalted butter
1/3 c lard, (or vegetable shortening)
3 c. all-purpose flour
1 tsp salt
1 Tbsp sugar, (or brown sugar)
6-8 Tbsp ice-water (about 1/2 cup)
1 egg
1 Tbsp water
Sugar, for sprinkling on crust

Directions:
Directions:
Dice the butter and return to the refrigerator to keep cold. Measure lard or shortening and return to refrigerator to keep cold. (The lard does make the crust flakier and its only a small amount.) Place the flour, salt and sugar in the bowl of a food processor*, and pulse a few times to mix. Add the cold butter and lard (shortening). Pulse 8 - 12 times, until butter is the size of peas. Don't over do it. With the machine running pour the ice-water down the feed tube and pulse the machine until dough BEGINS to form a ball. Dump out onto a floured surface and form into a ball. Cut in half and form a ball out of each half. Flatten to about 1" disk, wrap in plastic wrap and refrigerate for about 30 minutes. On a floured surface, roll into a circle about 12-13 inches in diameter. Combine egg and water and beat for egg wash to brush on completed pie. Then sprinkle with sugar. You can also just brush the pie with milk or cream and sprinkle with sugar.

Personal Notes:
Personal Notes:
*If you don't have a food processor, combine dry ingredients in a large bowl and cut in butter etc. with a pastry blender or two forks.) Add the water a little at a time until dough starts to form a ball, then knead into a ball.

 

 

 

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