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Perfect Pie Crust Recipe

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This recipe for Perfect Pie Crust, by , is from Our Family and Friends Cookbook - 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darla Tanner
Added: Tuesday, December 25, 2007


2 Cups All-Purpose Flour
1Teaspoon Salt
1 Tablespoon Sugar
6 Tablespoons Butter (not unsalted)
6 Tablespoons Shortening
6 to 8 Tablespoons Ice Water

Warm the butter in the microwave until it is soft but not melted.Mix in a large bowl:2 Cups All-Purpose Flour, I Teaspoon Salt, 1 Tablespoon Sugar. Then mix in: 6 Tablespoons Butter, 6 Tablespoons Shortening, 6 to 8 Tablespoons Ice Water. Use pastry cutter to cut in all ingredients or use flat blender with kitchenaid on level 2 for 2 minutes until the dough is smooth. Form into a ball.

Divide the dough in half. Wrap your pie crust in plastic wrap; then, place it in the refrigerator for at least 20 minutes for easy handling.

Roll one half of dough to 1/8 inch thickness between waxed paper. Fold pastry into quarters. Ease into 8 or 9 inch pie plate and unfold, pressing firmly against bottom and sides. Continue with one of the procedures that follow.

For One-crust Pie: Fold edge under. Crimp, as desired. Add desired pie filling. Bake as directed.

For Two-crust Pie: Trim pastry even with edge of pie plate. Using second half of dough, roll out another pastry crust. Add desired pie filling. Top with second pastry crust. Seal edge. Crimp, as desired. Cut slits for steam to escape. Bake as directed.

For Baked Pastry Shell: Fold edge under. Crimp, as desired. Prick sides and bottom with fork. Bake at 450 F for 8 to 10 minutes, or until lightly browned. Cool completely on wire rack and fill.




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