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Standard Pie Pastry Recipe

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This recipe for Standard Pie Pastry is from Winter Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8" or 9" ONE CRUST PIE
1 cup all-purpose flour
1/2 tsp. salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tbsp. cold water

10" ONE CRUST PIE
1-1/3 cups all-purpose flour
1/2 tsp. salt
1/2 cup shortening
3 to 4 tbsp. cold water

8" or 9" TWO-CRUST PIE
2 cups all-purpose flour
1 tsp. salt
2/3 cup plus 2 tbsp. shortening
4 to 5 tbsp. cold water

10" TWO-CRUST PIE
2 2/3 cups all-purpose flour
1 tsp. salt
1 cup shortening
7 to 8 tbsp. cold water
Directions:
Directions:
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (For Two-crust Pie, divide dough in half and shape into 2 flattened rounds.) With floured stocking-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.

For baked pie shell, prick bottom and side thoroughlywith fork. Bake at 475 degrees for 8 to 10 minutes.

 

 

 

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