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Recipe Pie Crust I (Pie)
Home Cooking Recipes
Required Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water
Preparing/Cooking:
- Mix flour and salt in a large bowl.
- Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
- Mix in water, 1 tablespoon at a time, by lightly tossing with a fork.
- Add only enough water to form mixture into a ball.
- The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
- Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
- Follow these directions for a filled pie.
- Fold one circle of dough in half, and gently lift.
- Place into pie plate and unfold.
- Add filling to pie plate.
- Fold second circle of dough in half.
- Gently place over filling, and unfold.
- With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate.
- Fold under the excess dough so that it is even with the edge of the pie plate.
- Flute the edge of the crust.
- Cut slits in top crust for steam to escape.
- Follow these directions for 2 prebaked pie shells.
- Fold circle of dough in half, and gently lift.
- Place into pie plate and unfold.
- Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking.
- Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.
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