Pie Crust
Pastry for Single-Crust Pie1 1/4 cups all-purpose flour
1/4 tsp. salt
1/3 cup shortening
3 to 4 tbsp. cold waterIn a mixing bowl stir together flour and salt. Cut in shortening till pieces are the siize of small peas.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pasatry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.
Pastry for Double-Crust Pie
2 cups all-purpose flour
1/2 tsp. salt
2/3 cup shortening
6 to 7 tbsp. cold waterFollow mixing directions for Single-Crust Pie dividing dough in half.
On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in ddiameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.
For top crust, roll remaining dough. Cut slits to allow steam to escape. Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust 1/2-inch beyond edge of plalte. Fold top crust under bottom crust; flute edge. Bake as directed in individual recipes.
Pastry for Lattice-Top Pie: Prepare as above, except trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut top pastry into 1/2-inch-wide strips. Fill pastry in pie plate with desired filling. Weave strips atop filling to make a lattice. Press ends of stips into rim of crust. Fold bottom pastry over strips; seal and flute edge. Bake as directed in individual recipes.>p>
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Terri's Country Corner
Last Updated July 18, 1999 by Terri
terriscorner@geocities.com
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