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Pastry for Pie (single or double crust Recipe

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This recipe for Pastry for Pie (single or double crust is from Sherrie's Cookbook, 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:  
Single Crust:
1 1/2 C. flour
1/2 tsp. salt
1/2 C. shortening
4-5 T. cold water

Double Crust:
2 C. flour (3 C)
1 tsp. salt (1 1/2 tsp.)
2/3 C. shortening (1 C.)
5-7 T. cold water (8-10 T.)
Directions:
Directions:
Stir together flour and salt. Cut in shortening with pastry blender until mixture is like cornmeal or small peas. Sprinkle water over mixture; 1 Tablespoon at a time, tossing with fork and gathering dough in small amounts, pushing to the side of bowl, then repeating until all dough is moistened. (use the least amount of water that you can to make a flakier crust)


Use a little over 1/2 of the dough and with your counter sprinkled with flour: roll out into a circle about 12" in diameter, rolling from center out to edges, (like spokes in a bike wheel).

Roll "circle" dough onto your rolling pin and "unroll" onto the pie plate, fitting it in to the bottom. Fill with filling, repeat rolling out the remainder of dough, add a cut out design if desired and put top over pie filling with same method as above. Be sure to put some vent holes in top crust if you haven't used a cut out design.

I like to spread milk over the crust and edges and then sprinkle with white sugar. This makes a nice sweet crispy crust top.
Bake as in directions of specific pie you are making.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Amounts shown in parenthesis works better for a larger pie plate. I always use the larger amount and then with the leftover dough you can roll it out, put on a cookie sheet and sprinkle with cinnamon sugar. Bake, cool and break into pieces for a crispy treat..

 

 

 

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