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Standard Pie Pastry Recipe

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This recipe for Standard Pie Pastry, by , is from Winter Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Della Winter Rone
Added: Sunday, January 22, 2006

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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