8, 9 or 10-inch Single Crust

1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup shortening
3 tbsp cold water

8 or 9-inch Double Crust

2 cups all-purpose flour
1 tsp salt
3/4 cup shortening
5 tbsp cold water

10-inch Double Crust

2 2/3 cups all-purpose flour
1 tsp salt
1 cup shortening
7-8 tbsp cold water

Combine flour and salt in bowl.

Cut in shortening using pastry blender (or 2 knives) until all flour is blended into form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with form until dough will form a ball.

For single crust:

Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle.

Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.

Fold into quarters. Unfold and press into pie plate.

Fold edge under and flute.

For recipe calling for baked pie shell, heat oven to 425 degrees. Prick bottom and sides thoroughly with fork (fifty times) to prevent shrinkage. Bake for 10-15 minutes.

For double crust:

Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle.

Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.

Fold into quarters. Unfold and press into pie plate.

Divide dough in half. Roll each crust separately and transfer bottom crust to pie plate as described above.

Trim edge even with pie plate. Moisten pastry edge with water.

Add desired filling to unbaked shell. Lift top crust onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust for escape of steam.

Bake according to filling recipe.
Posted by Donna on Wednesday, March 03, 2004 at 10:01 PM
Filed in: Pies • ◊ Permalink


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