Pie Crusts

Pie Crusts

Pastry for single crust pie

Ingredients:
1 1/4 cups all purpose flour
1/4 tsp. salt
1/3 cup shortening or lard
3-4 tbsp. cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas.
Sprinkle 1 tbsp. of the water over part of the mix; 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 pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry onto 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.
Microwave Pastry for Single Crust Pie:
In a mixing bowl, stir together flour, 1/4 tsp. baking powder, and salt. Prepare, roll, and trim pastry as above. Prick bottom and sides generously with the tines of a fork. Prick where bottom and sides meet all around pie shell.
Micro cook, uncovered, on 100% for 5-7 min. or till pastry is dry and air bubbles form, giving dish a quarter turn once. Cool. Use in recipes calling for Baked pie crust.
Baked pastry Shell:
Prepare as above, except prick bottom and sides with tines of fork. Prick where bottom and sides meet all around. Bake at 450 for 10-12 minutes or till golden brown.Cool
Pecan Pastry:
Prepare as above, except before adding water, stir in 1/4 cup finely chopped pecans into flour mix.
Cocoa pastry:
Prepare as above, except stir 2 tbs.. unsweetened cocoa powder and 2 tbsp. sugar in with the flour and salt. Increase shortening to 1/2 cup.
Cinnamon Pastry:
Prepare as above, except stir 1 tsp. ground cinnamon in with the flour and salt

Pastry for Double Crust Pie

Ingredients:
2 cups all purpose flour
1/2 tsp. salt
2/3 cup shortening or lard
6-7 tbsp. cold water

In a mixing bowl, stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tbsp. of the water over part of mix; gently toss with fork. Push to the side of bowl. Repeat till all moistened. Divide dough in half. Form each half into a ball.
On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle of about 12 inches. Wrap pastry around rolling pin. Unroll onto a 9 in. pie plate, being careful not to stretch pastry.Trim pastry even with edge 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 plate. Fold top crust under bottom crust; flute edge. Bake as directed for 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 in. wide strips. Fill pastry with desired filling. Weave strips atop filling to make a lattice. Press ends of strip to edges of pastry. Fold bottom pastry over strips; seal and flute edges. Bake as directed for individual recipes.

Coconut Crust

Ingredients:
2 cups flaked coconuts
3 tbsp. melted butter

Mix 2 flaked coconut and butter. Press firmly onto bottom and sides of a 9 inch pie plate. Bake in a 325 oven for 20 min. of till golden brown. Cool before filling. Use for chiffon or ice-cream pies.

Crumb Topped fruit Pie

Ingredients:
Fruit Pie Filling
Pastry for single crust pie
1/2 cup all purpose flour
1/2 cup packed brown sugar
2 tbsp. butter

Mix ingredients for filling, adding flavoring if desired. Transfer to a pastry lined 9 inch pie plate. Combine flour and brown sugar. Cut in butter till mixture resembles coarse crumbs; sprinkle over filling. Cover edge with foil. bake in 372 oven for 25 min. remove foil, bake 20-25 min. more or till top is golden and fruit is tender. (Bake cherry pie for 50-60 min. total) If desired, drizzle with icing. Serves 8.

Graham Cracker Crust

Ingredients:
1/3 cup butter
1/4 cup sugar
1 1/4 cup finely crushed
graham crackers (about 18)

Melt butter. Stir in sugar. Add crackers. Toss to mix well. Spread mix evenly into a 9 inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill about 1 hour or till firm. Or bake in a 375 oven for 4-5 min. or till edges are lightly browned. Cool.
Chocolate wafer crust
Prepare as above. except omit the sugar and substitute 1 1/2 cups finely crushed chocolate wafers (about 25) for graham crackers.
Vanilla wafer Crust
Prepare as above, except omit the sugar and substitute 1 1/2 cups finely crushed vanilla wafers (36-40) for the graham crackers. Chill about 1 hour or bake in 375 oven for 7-10 min. or till edge is golden Cool before filling.