Ingredients: |
Ingredients: 1 CUP UNSIFTED FLOUR
½ TSP SALT
⅓ CUP SHORTENING
3 TO 4 TBSP WATER - DEPENDING ON HUMIDITY
THIS IS FOR A SINGLE CRUST PIE -- CREAM PIES, PECAN, PUMPKIN, ETC.
FOR DOUBLE CRUST PIES, DOUBLE RECIPE AND DIVIDE INTO TWO PARTS TO ROLL OUT.
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Directions: |
Directions:In medium mixing bowl, combine flour and salt. Cut in shortening, using a pastry blender or two knives, until mixture is the size of small peas. Dribble a little water at a time into flour and lightly mix with fork. Add water until dough is just moist enough to hold together. (too much water causes dough to be sticky and tough; too little water causes edges to crack and pastry to tear easily.)
Form dough into a ball and flatten to 1/2" thickness on a well floured surface; smooth edges. Roll out to a circle 1 inch larger than inverted 8 or 9" pie pan. Place rolling pin in the middle of the dough. Carefully fold dough over the rolling pin. Place pan next to dough and roll onto pan, centering dough in pan. Carefully adjust crust to lay in pan. With a sharp knife, cut excess dough off ½" from edge of pie plate. Wet fingers with water and dab the bottom of the edge. Fold under and flute with fingers or crimp with fork.
For a baked shell for cream pies, prepare a dough for one crust. After crimping edge, using a fork, poke holes 1" apart on bottom and side of shell. Place a piece of aluminum foil over bottom of shell and pour in about 1/2 cup dried beans. Bake for 6 minutes at 425º. Remove foil and beans. Return to oven and back another 5 to 7 minutes or until lightly golden. |
This recipe for BASIC PIE PASTRY is from